Curried Carrot-Hummus Crab Cakes

• baby carrots↗13
• chickpeas↗1⁄2 cup

  drained (cooked or canned)

• limes or lemon juice↗1⁄2
• garlic↗1

  clove

• imitation crabmeat1⁄4 - 1⁄3 lb

  chopped

• asparagus spears↗3

  chopped, divided

• scallion↗1

  chopped, divided

• curry powder↗3⁄8 teaspoon
• cayenne pepper↗1⁄8 teaspoon

  (or more if you like the heat ;)

• ground cumin↗1⁄4 teaspoon
• black pepper↗

  to taste

• whole wheat bread↗3 slices

  toasted, made into crumbs, divided (put half in a shallow bowl or plate)

• oregano↗

Step-by-step instructions

1. 1

   Puree first 4 ingredients together to smooth consistency.

2. 2

   Add in half of the asparagus and half the scallions and pulse.

3. 3

   Put mixture into a medium mixing bowl.

4. 4

   Mix in crab, remaining asparagus and scallions, seasonings, and half the breadcrumbs.

5. 5

   The mixture will be sticky, but form into 6 patties and coat with remaining breadcrumbs.

6. 6

   Shake on oregano liberally on both sides and black pepper, to taste.

7. 7

   **TWOOPTIONS** Cook in a nonstick skillet with a little water and veggie broth (or cooking spray).

8. 8

   OR bake at 375*F for 20 minutes, flipping once halfway through.

9. 9

   Enjoy as is or as a sandwich.