Curried Carrot-Hummus Crab Cakes

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

1. Puree first 4 ingredients together to smooth consistency.
2. Add in half of the asparagus and half the scallions and pulse.
3. Put mixture into a medium mixing bowl.
4. Mix in crab, remaining asparagus and scallions, seasonings, and half the breadcrumbs.
5. The mixture will be sticky, but form into 6 patties and coat with remaining breadcrumbs.
6. Shake on oregano liberally on both sides and black pepper, to taste.
7. **TWOOPTIONS** Cook in a nonstick skillet with a little water and veggie broth (or cooking spray).
8. OR bake at 375*F for 20 minutes, flipping once halfway through.
9. Enjoy as is or as a sandwich.

baby carrots, chickpeas, lemon, clove garlic, imitation crabmeat, scallion, curry powder, cayenne pepper, ground cumin, black pepper, whole wheat bread, oregano

Taken from www.food.com/recipe/curried-carrot-hummus-crab-cakes-64887 (may not work)