Friends Drift Inn Recipes
Meatless Monday Crab Cake Recipe
No Seafood Involved
I hope you follow Kim O’Donnel on Facebook, Twitter and her writings in USA TODAY. She’s passionate. She’s empathetic and God love her, she is not vegetarian. She did however literally write the book onThe Meat Lover’s Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour The voice of “Meatless Monday” Kim is encourages “giving more real estate on your plate to vegetables.” It’s a challenge I am easing into.
What I like about Kim’s Chickpea Crab Cakes recipe is there is no seafood involved. Kim lived many years on the eastern seaboard, so she knows what authentic crab cakes are supposed to taste like. Me, I’ve had them at the Fifth Quarter and at D’Sheas in Lexington.
Kim’s recipe called for dried chickpeas soaked and cooked up like a batch of pinto means minus the pork. Our big box store might stock dried chickpeas…but I don’t go there. I try to spend my money at our regional supermarket where everybody knows my name. Unfortunately, they don’t know dried chickpeas.
If you caught my Falafel….Are You Serious? post, you know I used canned chickpeas for this recipe. I am sure that dried chickpeas would produce a better result. You know, like the difference between canned pinto beans and honest-to-goodness home cooked pinto beans. But, in my opinion, this meatless option definitely equals my crab patty experiences thus far.
There was the exploding chickpea incident, but we will speak of it no more.
Buy Kim’s book get the best in The Meat Lover’s Meatless Cookbook: Vegetarian Recipes Carnivores Will DevourMeatless offerings. Until then, this is my take on “Chickpea Crabbie Patties.”
Chickpea Crabbie Patties
Meatless Crab Cakes Recipe
Inspired by Kim O’Donnel’s The Meat Lover’s Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour
Appetizer Recipe, Easy Party Appetizers, Vegetarian Recipe
- 1 15 oz can of chickpeas (garbanzos) drained
- 1 large yellow onion
- 2 cloves of garlic minced
- ½ cup of fresh cilantro, chopped
- ½ teaspoon baking powder
- 1 ½ teaspoons Old Bay Seasoning
- 2 generous dashes of homemade hot sauce
- ½ teaspoon dry mustard
- ¼ teaspoon ground black pepper
- ¼ cup olive oil, extra virgin
- 1/3 cup of all-purpose flour
1. Drain chickpeas. In medium bowl, microwave on high for 1 minute. Stir chickpeas, making sure to bring the bottom to the top. If you let them cool and then microwave for another 30 seconds they do not pop….at least not enough to notice. LOL
2. Dump chickpeas in food processor and pulse until they are sticky and mealy. Do not over process, or these will be too soft.
3. Add all ingredients except flour and pulse about twelve times.The cilantro should be well dispersed in the mixture.
4. Put mixture in a large bowl and chill about an hour.
5. Preheat oven to 350°.
6. Grandma always added a little flour or mashed potatoes to salmon cakes as a binder. Since I used canned chickpeas which have high moisture content, I added flour until the mixture was sticky enough to make into patties. I used a heaping tablespoon to measure each patty.
7. On a lined parchment baking sheet, place patties. Chill in the freezer section of the refrigerator for 10 minutes. Bake for about 15 minutes.
Makes about 9 Meatless Crab Cakes. Serve with a traditional seafood cocktail sauce.
These make a soft patty, but for us it is the same consistency of what we are accustomed to. Enjoy!
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