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Curried Carrot-Hummus Crab Cakes

Nutrition per serving    (USDA % daily values)
CAL
474
FAT
14%
CHOL
25%
SOD
93%

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Ingredients for 3 servings

1/2 cup chickpeas , drained (cooked or canned)

1/4 teaspoon ground cumin

black pepper , to taste

1/4-1/3 lb imitation crabmeat, chopped

13 baby carrots, steamed

3/8 teaspoon curry powder

1 scallion , chopped,divided

1/2 lime or lemon , juice of

1 clove garlic

oregano

3 slices whole wheat bread, toasted,made into crumbs,divided (put half in a shallow bowl or plate)

1/8 teaspoon cayenne pepper (or more if you like the heat ;)

3 large asparagus spears , chopped,divided

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