I love crab cakes! This recipe is healthy, filling, and full of flavor. I served these with Apple Cranberry Coleslaw (see recipe) and Broccoli and Cheese Topped Red Potatoes (see recipe). We were fighting over the leftovers since I made a huge batch of everything.

Chickpea Crab Cakes

Prep Time: 15 minutes

Cook Time: 15-20 minutes

Ingredients:

16 ounce lump crab meat

1 can chickpeas (liquid reserved)

2 tablespoons nonfat Greek plain yogurt

2 teaspoons Dijon mustard

4 teaspoons Worcestershire sauce

3 teaspoons Old Bay Seasoning (I love Old Bay, so you may lessen this)

1/4 teaspoon sea salt

1/4 cup green onions diced

2 tablespoons fresh parsley

1/2 cup panko bread crumbs

Directions:

1. Pre-heat oven to 400 degrees.
2. Pulse chick peas in food processor.
3. Whisk 3 tablespoons chick pea liquid in a bowl until foamy. Add Greek yogurt, mustard, Worcestershire sauce, Old Bay seasoning, salt, green onions, and parsley.
4. Combine chickpea mixture, bread crumbs, and crab meat. Add liquid mixture to the bowl.
5. Line a baking sheet with aluminum foil and spray with olive oil.
6. Use your hands or a large ice cream scooper to make balls. I made 10 large balls. Spread out balls on baking sheet.
7. Bake for 15-20 minutes until crab cakes are golden brown.
8. Serve with Apple Cranberry Coleslaw or over a salad. Top with tartar sauce or cocktail sauce if desired.