Crab Cakes:

1. Combine all ingredients except panko breadcrumbs, flour, and oil in the food processor. Pulse 8-10 times until chickpeas and artichoke hearts are broken into small chunks. Mixture should still have texture – don’t over process!
2. Pour mixture into a medium bowl. Add breadcrumbs and flour and gently fold in. Divide mixture into six and form into patties about ½ inch thick and 3-4 inches in diameter. Set aside. Mixture shouldn’t be too sticky. I left my patties sitting on my cutting board but if your patties are sticking to your cutting board, you can set them on parchment paper or wax paper.
3. Heat a 12 inch non-stick pan (I love my Green Pans) over medium heat and add oil until heated and oil is rippling in pan.
4. Place three patties into the pan at a time and allow to cook for 2 minutes on each side until golden brown. Remove from pan and place on paper towel lined plate or cutting board and immediately sprinkle with salt.
5. Repeat with the last three patties.
6. Combine all sauce ingredients in a small bowl.
7. Serve on their own topped with sauce, on a simple salad, or with this quick corn and shisito pepper warm salad.

Corn and Shishito Pepper Warm Salad (based off NYT recipe)

1. In a small bowl combine 4 tablespoons olive oil, lime juice, cumin, and salt and whisk until well combined. Set aside.
2. Heat 2 tablespoons olive oil in a large cast iron pan over medium-high heat.
3. Add shishito peppers and allow to cook for 2 minutes without stirring so that skins begin to blister.
4. Reduce heat to medium and add onions and garlic and cook for 1-2 more minutes until beginning to soften.
5. Add corn and toss and cook for 1 minute to warm through.
6. Remove from heat.
7. Drizzle with dressing and add cilantro tossing together. Add cotija cheese and/or avocado if using and toss gently.
8. Serve warm or allow to cool and serve room temperature.