Description
Crab salad tops a garbanzo bean-based patty with an oatmeal crust, all stacked on top of shredded lettuce.
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.
Prep Time: 45 mins
Cook Time: 6 mins
Total Time: 51 mins
Servings: 10