Enjoy!

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chickpea crab cakes

AN ELEGANT APPETIZER!
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These crab cakes look so delicious!! I’m definitely trying this recipe myself. Can’t wait!!

~ Diego
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1

– Pick through the crab meat and remove any shells.  – Combine the crab, chickpeas, celery, cilantro, and jalapeno in a bowl and stir. – Add the mayonnaise and stir.
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2

– Form into small patties. If you have a 2 inch ring mold, this will make it easier.  – Refrigerate until ready to cook and serve.
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3

– When you are ready to cook, pat the tops and bottoms of the crab cakes with the panko crumbs. – Heat olive oil in a skillet over over medium-high heat.
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– Add the crab cakes and cook, flipping the crab cakes gently to help them retain their shape, until the cakes are golden brown on both sides. – Serve immediately.
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About

Hi, I’m Liren.  I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...
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