Best 7 Crabby Crusted Chickpea Cakes Recipes

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Are you searching for a delectable vegetarian dish that combines the satisfying crunch of a crab cake with the heartiness of chickpeas? Then look no further! This article presents a scrumptious recipe for "Crabby Crusted Chickpea Cakes" that will tantalize your taste buds and leave you craving for more. Prepared with a flavorful blend of chickpeas, aromatic herbs, and a crispy golden crust, these delightful cakes offer a unique culinary experience that is both satisfying and guilt-free.

Let's cook with our recipes!

CRABBY CRUSTED CHICKPEA CAKES



Crabby Crusted Chickpea Cakes image

Crab salad tops a garbanzo bean-based patty with an oatmeal crust, all stacked on top of shredded lettuce.

Provided by hmacmil2

Categories     Appetizers and Snacks     Beans and Peas

Time 51m

Yield 10

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 302 calories, Carbohydrate 31.5 g, Cholesterol 69.2 mg, Fat 13.4 g, Fiber 5.5 g, Protein 14.6 g, SaturatedFat 1.9 g, Sodium 623.8 mg, Sugar 2.8 g

VEGAN CHICKPEA CRAB CAKES



Vegan Chickpea Crab Cakes image

All the flavors are here-Old Bay, lemon and that distinct brininess-but there's no crab in sight with these cakes. Instead, chickpeas stand in for shellfish, and they are just as satisfying.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h50m

Yield 4 to 8 servings

Number Of Ingredients 15

Two 15-ounce cans chickpeas, drained and 1/4 cup liquid reserved
Pinch cream of tartar
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice, plus lemon wedges for serving
2 teaspoons Old Bay Seasoning
1 teaspoon honey mustard
2 slices of white bread or 1 hamburger bun, torn into small pieces
Kosher salt
2/3 cup all-purpose flour
Vegetable oil, for frying
1/4 cup vegan mayonnaise
1/2 teaspoon honey mustard
Pinch Old Bay Seasoning
1/2 whole dill pickle, finely chopped
1 tablespoon dill pickle brine

Steps:

  • For the chickpea crab cakes: Place the reserved chickpea liquid into a large bowl, then add the cream of tartar and whip vigorously until foamy and thick.
  • Whisk in the parsley, lemon juice, Old Bay and honey mustard, then add the bread pieces and toss to coat. Let sit until the bread is soft, about 5 minutes.
  • Meanwhile, finely chop the chickpeas (alternatively, you can pinch or smush them). When the bread mixture is ready, add the chickpeas and toss and squeeze the mixture until it holds together. Form into eight 3/4-inch thick patties with nice rounded edges. Cover and chill them for at least 1 hour.
  • For the tartar sauce: Whisk together the mayonnaise, honey mustard, Old Bay, pickle and pickle brine in a small bowl. Refrigerate until ready to serve.
  • Preheat the oven to 350 degrees F. Whisk a large pinch of salt into the flour and put on a plate. Pour enough oil to cover the bottom of a large nonstick skillet and heat over medium-high heat. Dredge half of the cakes in the flour. Once the oil is hot and shimmering, add the cakes and cook until crunchy and deep golden brown, about 3 minutes per side. Adjust the heat as necessary to keep them from browning too quickly. Transfer to a baking sheet and repeat with the remaining cakes. Sprinkle each with salt, then bake until heated completely through, about 5 minutes.
  • Serve the chickpea crab cakes with the tartar sauce and lemon wedges.

CRABBY CAKES



Crabby Cakes image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 10 (3-ounce) cakes

Number Of Ingredients 18

1-cup bread crumbs
1 pound crabmeat, shredded and picked over to remove shells and cartilage
1/2 green pepper, diced small
1/2 red pepper, diced small
1/4 cup carrot, shredded
1/2 small red onion, diced
1 egg, beaten
1/2 teaspoon garlic powder
1/4 teaspoon cayenne powder
1/4 teaspoon dry mustard
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce
Vegetable oil, for frying
Special sauce, recipe follows
1 cup mayonnaise
1/2 teaspoon dry mustard
2 tablespoons honey
2 tablespoons cayenne pepper

Steps:

  • Set bread crumbs aside; combine remaining ingredients together until mixed well. Form mixture into 3-ounce cakes. Roll each cake in bread crumbs. Place cakes in freezer for 1 hour, to set up. Saute on medium heat until each cake is golden brown and heated through. Serve with special sauce.
  • In a small bowl combine all of the ingredients and mix well. Refrigerate until ready to use.

CHICKPEA CAKES



Chickpea Cakes image

I was the lucky recipient of one of these tasty morsels at dinner out one night, and now we're ALL the lucky recipients of this recipe! :) Even if you're cutting back on sodium, I suggest adding even just a teensy-weensy salt. It really makes a difference. These can be an appetizer and might be nice served them with a yogurt sauce. These also reheat well. I reheat them in my toaster oven. (Prep time and cook time do not include time to bake the potato.)

Provided by GinnyP

Categories     Potato

Time 25m

Yield 6-8 cakes

Number Of Ingredients 11

1 baked potato
1/2 yellow onion, chopped
2 tablespoons fresh cilantro, chopped
1/4 teaspoon turmeric
1/8 teaspoon coriander
1/8 teaspoon cumin
1/8 teaspoon cardamom
1/4 teaspoon curry powder (Indian)
1/4 cup gram flour (chickpea flour)
salt and pepper, to taste
olive oil

Steps:

  • Crumble baked potato; discard skin.
  • Saute' onion and spices with 2 T olive oil.
  • Combine with the potato and gradually add chickpea flour.
  • Adjust seasoning as necessary.
  • Form into patties and saute with a little olive oil.

CRABBY CRUSTED CHICKPEA CAKES



Crabby Crusted Chickpea Cakes image

Crab salad tops a garbanzo bean-based patty with an oatmeal crust, all stacked on top of shredded lettuce.

Provided by hmacmil2

Categories     Bean and Pea Appetizers

Time 51m

Yield 10

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 302 calories, Carbohydrate 31.5 g, Cholesterol 69.2 mg, Fat 13.4 g, Fiber 5.5 g, Protein 14.6 g, SaturatedFat 1.9 g, Sodium 623.8 mg, Sugar 2.8 g

CRISPY CAJUN CHICKPEA CAKES (VEGAN)



Crispy Cajun Chickpea Cakes (Vegan) image

I thought this recipe was not only easy to make, it was fantastic. I made it for my lunch today. It is from the VeganDadblogspot.com. While the chickpea cakes were good on their own, I thought they were even better with Recipe #503808 (not vegan) dolloped on top. A remoulade sauce would also probably be very good. Vegan Dad said he made these mild in order to be kid friendly. I increased the cayenne (several pinches) and I used a couple teaspoons of hot sauce. Do what suits your tastes. He served for dinner along with a rice dish. Vegan Dad also says if you have trouble forming the patties (I didn't), add some more cornstarch to hold it all together. Mine held their shape throughout the frying. Prep time includes 30 minute chill time.

Provided by Dr. Jenny

Categories     Lunch/Snacks

Time 52m

Yield 12 cakes

Number Of Ingredients 14

1 tablespoon oil
1/4 cup diced onion
1/4 cup diced green pepper
1 stalk celery, diced
1 (28 ounce) can chickpeas, rinsed and drained
1 teaspoon dried thyme
1 teaspoon paprika
1 pinch cayenne pepper (or more to taste)
1 teaspoon hot sauce (or more to taste)
2 tablespoons chopped fresh parsley
2 tablespoons flour
1 tablespoon cornstarch
salt and pepper
oil (for frying)

Steps:

  • Heat oil in a frying pan over medium heat. Saute onion, green pepper, and celery for 5-7 mins, until softened. Remove from heat.
  • Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but don't process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well. Place in the fridge for 30 minutes.
  • Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 12 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly.

Nutrition Facts : Calories 99.7, Fat 2, SaturatedFat 0.2, Sodium 211.7, Carbohydrate 17.3, Fiber 3.2, Sugar 0.3, Protein 3.6

CHICKPEA CAKES



Chickpea Cakes image

Serve these fragrant Indian-spiced cakes with sweet and tangy Cilantro-Jalapeño Sauce (page 184) to set off their flavor, and Cucumber Yogurt (page 184) for a creamy contrast. For a hearty lunch, perch a few cakes on top of a green salad, or pack them into a pita pocket along with shredded vegetables.

Yield makes approximately 10 cakes

Number Of Ingredients 13

2 tablespoons olive oil, plus extra for frying
1 yellow onion, minced
2 cloves garlic, minced
2 jalapeño peppers, seeded and diced
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons dried mint
1 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
2 cups cooked chickpeas
2 teaspoons salt
1 egg, lightly beaten
1 cup bread crumbs

Steps:

  • Heat a large skillet and add 2 tablespoons of olive oil, followed by the onion. Saute for 5 minutes, until soft, then add the garlic, jalapeño, coriander, cumin, mint, turmeric, and cayenne, and sauté for 2 more minutes. Remove from the heat, and stir in the chickpeas. Let cool.
  • Put the mixture in a food processor and pulse until the chickpeas are broken down, but the mixture still has texture. Fold in the salt, egg, and 1/2 cup of the bread crumbs. Refrigerate the mixture for 20 minutes so it can firm up and cool completely, making it easier to form into patties.
  • Pour the remaining 1/2 cup of bread crumbs onto a plate. Form 3 tablespoons of the mixture into a ball. Flatten the ball against your palm, shaping it into a cake. Dredge the cake in the bread crumbs. Heat a skillet with 1/4 inch of olive oil. When the oil is hot, drop in several cakes and fry until golden brown, about 1 minute per side. Drain on a wire cooling rack. If you prefer to bake the cakes, preheat the oven to 425°F. Place the cakes on an oiled, parchment-lined baking sheet and brush each one with a little olive oil. Bake for 10 minutes, then rotate the pan and bake for 5 minutes, or until the cakes are brown on top and crisp. Serve hot.

Tips:

  • For a crispy crust: Make sure the crab cakes are well-coated in bread crumbs before pan-frying.
  • Don't overcook the crab cakes: They should be cooked through, but still moist and tender inside.
  • Serve immediately: Crab cakes are best when served hot out of the pan.
  • For a healthier version: Use whole wheat bread crumbs and bake the crab cakes instead of pan-frying them.
  • To make ahead: The crab cakes can be formed and coated in bread crumbs up to 1 day in advance. Store them in the refrigerator until ready to cook.

Conclusion:

Crabby crusted chickpea cakes are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a weeknight meal. With their crispy crust and tender, flavorful interior, these crab cakes are sure to be a hit with everyone who tries them. So next time you're looking for a seafood dish that's both delicious and healthy, give these crab cakes a try. You won't be disappointed!

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