Curried Carrot-Hummus Crab Cakes

Ingredients

• 13 baby carrots, steamed
• 1/2 cup chickpeas, drained (cooked or canned)
• 1/2 lime or 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

Directions

1. 1

   Puree first 4 ingredients together to smooth consistency.

2. 2

   Add in half of the asparagus and half the scallions and pulse.

3. 3

   Put mixture into a medium mixing bowl.

4. 4

   Mix in crab, remaining asparagus and scallions, seasonings, and half the breadcrumbs.

5. 5

   The mixture will be sticky, but form into 6 patties and coat with remaining breadcrumbs.

6. 6

   Shake on oregano liberally on both sides and black pepper, to taste.

7. 7

   **TWOOPTIONS** Cook in a nonstick skillet with a little water and veggie broth (or cooking spray).

8. 8

   OR bake at 375*F for 20 minutes, flipping once halfway through.

9. 9

   Enjoy as is or as a sandwich.