Curried Carrot-Hummus Crab Cakes Recipe

Name: Curried Carrot-Hummus Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 13 baby carrots, steamed; 1/2 cup chickpeas, drained (cooked or canned); 1/2 limes or 1/2 lemon, juice of; 1 clove garlic; 1/4 - 1/3 lb imitation crabmeat, chopped; 3 large asparagus spears, chopped,divided; 1 scallion, chopped,divided; 3/8 teaspoon curry powder; 1/8 teaspoon cayenne pepper (or more if you like the heat ;); 1/4 teaspoon ground cumin; black pepper, to taste; 3 slices whole wheat bread, toasted,made into crumbs,divided (put half in a shallow bowl or plate); oregano

Servings: persons

13 baby carrots, steamed
1/2 cup chickpeas, drained (cooked or canned)
1/2 limes or 1/2 lemon, juice of
1 clove garlic
1/4 - 1/3 lb imitation crabmeat, chopped
3 large asparagus spears, chopped,divided
1 scallion, chopped,divided
3/8 teaspoon curry powder
1/8 teaspoon cayenne pepper (or more if you like the heat ;)
1/4 teaspoon ground cumin
black pepper, to taste
3 slices whole wheat bread, toasted,made into crumbs,divided (put half in a shallow bowl or plate)
oregano

1
Puree first 4 ingredients together to smooth consistency.
2
Add in half of the asparagus and half the scallions and pulse.
3
Put mixture into a medium mixing bowl.
4
Mix in crab, remaining asparagus and scallions, seasonings, and half the breadcrumbs.
5
The mixture will be sticky, but form into 6 patties and coat with remaining breadcrumbs.
6
Shake on oregano liberally on both sides and black pepper, to taste.
7
**TWOOPTIONS** Cook in a nonstick skillet with a little water and veggie broth (or cooking spray).
8
OR bake at 375*F for 20 minutes, flipping once halfway through.
9
Enjoy as is or as a sandwich.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 13 baby carrots, steamed, 1/2 cup chickpeas, drained (cooked or canned), 1/2 limes or 1/2 lemon, juice of, 1 clove garlic, and more.

Yes, Curried Carrot-Hummus Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Curried Carrot-Hummus Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions