“Crab” Patties

I was very pleasantly surprised with this dish. Add a little tartar sauce or cocktail sauce
and you’ve got a great anchor for your plate.


  • 4 cups cooked garbanzo beans (if canned, rinse and drain)
  • 1 1 /2 C finely chopped celery
  • ½ C finely chopped red onion
  • ½ tspn garlic powder
  • ½ to ¾ C Mayo (of your choice – we love veganaise)
  • 1 tspn celery salt
  • 2 T McKay’s Chicken-style seasoning, vegan


  1. Place the beans in a food processor and pulse a few times until they are chopped but not mushy.
  2. Combine processed beans and remaining ingredients in a bowl.  Stir well.  (Chill and serve for Chunky Chickpea Spread)


  • 3 C of Chunky Chickpea Spread (recipe above)
  • 1/2 C whole wheat flour
  • 2 tspn McKay’s Chicken-style seasoning, vegan
  • Cooking spray


  1. Mix the chickpea spread, flour and chicken-style seasoning.
  2. Combine well and form into 8 patties.
  3. Place in skillet sprayed with cooking spray.
  4. Cook until crisp, flip and repeat.
  5. Serve with tartar sauce.

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