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Crabby Crusted Chickpea Cakes

Rated as 4.5 out of 5 Stars

"Crab salad tops a garbanzo bean-based patty with an oatmeal crust, all stacked on top of shredded lettuce."
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51 m servings 302
Original recipe yields 10 servings (10 patties)


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  1. 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.
  2. Spread the remaining oats and bread crumbs onto a plate.
  3. Form chickpea mixture into patties; press into oat-bread crumb mixture into completely coated.
  4. Heat oil in a large skillet over medium heat; add patties and cook until patties are golden brown, 3 to 4 minutes per side.
  5. Mix crab meat, mayonnaise, celery seed, sugar, and paprika together in a bowl until crab salad is well mixed.
  6. 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.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 302 calories; 13.4 31.5 14.6 69 624 Full nutrition

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This was unique and quite tasty. Easy to make. I am a big fan of winter squash and I added some leftover cooked mashed squash to the patties and it added a 'sweet' (not sure if that is the bes...