Curried Carrot-Hummus Crab Cakes - cooking recipe

Ingredients

13 baby carrots, steamed
1/2 cup chickpeas, drained (cooked or canned)
1/2 limes or 1/2 lemon, juice of
1 clove garlic
1/4 - 1/3 lb imitation crabmeat, chopped
3 large asparagus spears, chopped,divided
1 scallion, chopped,divided
3/8 teaspoon curry powder
1/8 teaspoon cayenne pepper (or more if you like the heat ;)
1/4 teaspoon ground cumin
black pepper, to taste
3 slices whole wheat bread, toasted,made into crumbs,divided (put half in a shallow bowl or plate)
oregano

Preparation

Puree first 4 ingredients together to smooth consistency.
Add in half of the asparagus and half the scallions and pulse.
Put mixture into a medium mixing bowl.
Mix in crab, remaining asparagus and scallions, seasonings, and half the breadcrumbs.
The mixture will be sticky, but form into 6 patties and coat with remaining breadcrumbs.
Shake on oregano liberally on both sides and black pepper, to taste.
**TWOOPTIONS** Cook in a nonstick skillet with a little water and veggie broth (or cooking spray).
OR bake at 375*F for 20 minutes, flipping once halfway through.
Enjoy as is or as a sandwich.