Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Crab salad tops a garbanzo bean-based patty with an oatmeal crust, all stacked on top of shredded lettuce.


Recipe Summary

6 mins
51 mins
45 mins
10 patties


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Patties should hold together if handled gently. If they are too soft, mix in additional oatmeal.

For an improved appearance form the crab salad by pressing it into a small finger bowl before removing and gently placing it on top of the patty.

Nutrition Facts

302 calories; protein 14.6g; carbohydrates 31.5g; fat 13.4g; cholesterol 69.2mg; sodium 623.8mg. Full Nutrition