My great-grandmother’s recipe is really simple to prepare. My family enjoys it, and I’m sure you will too. Enjoy!
| Prep Time: | 45 mins |
| Cook Time: | 6 mins |
| Total Time: | 51 mins |
| Servings: | 10 |
| Yield: | 10 patties |
Ingredients
- 2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
- 1 onion, chopped
- ½ cup chopped fresh parsley, divided
- 2 eggs, beaten
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- 1 ½ cups quick-cooking oats, divided
- ¾ cup bread crumbs, divided
- ¼ cup grapeseed oil
- 2 (6 ounce) cans crab meat, drained
- ¼ cup mayonnaise
- 1 tablespoon celery seed
- 1 ½ teaspoons white sugar
- ½ teaspoon paprika
- 1 large head romaine lettuce heart, shredded
Instructions
- Blend chickpeas together in a food processor or blender until they turn into a paste; transfer to a bowl. Mix onion, 1/4 cup parsley, eggs, salt, black pepper, and thyme into chickpeas paste. Add 1/2 of the oats and 1/2 of the bread crumbs.
- Spread the remaining oats and bread crumbs onto a plate.
- Form chickpea mixture into patties; press into oat-bread crumb mixture into completely coated.
- Heat oil in a large skillet over medium heat; add patties and cook until patties are golden brown, 3 to 4 minutes per side.
- Mix crab meat, mayonnaise, celery seed, sugar, and paprika together in a bowl until crab salad is well mixed.
- Place a bed of lettuce on a serving plate; top with chickpea patties. Spoon crab salad on top of each patty.
- Patties should hold together if handled gently. If they are too soft, mix in additional oatmeal.
- For an improved appearance form the crab salad by pressing it into a small finger bowl before removing and gently placing it on top of the patty.
Nutrition Facts
| Calories | 302 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 6 g |
| Protein | 15 g |
| Saturated Fat | 2 g |
| Sodium | 624 mg |
| Sugars | 3 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This was unique and quite tasty. Easy to make. I am a big fan of winter squash and I added some leftover cooked mashed squash to the patties and it added a ‘sweet’ (not sure if that is the best word) taste. But this was great for a warm evening meal – light, satisfying, fast and easy… and original.