Recipe By Kim O'Donnel from the book The Meat Lover's Meatless Cookbook
True story: Less than two weeks before this manuscript was due, with most recipes edited and determined fit for public consumption, I pan-fried a batch of my falafel patties (featured on page 48) for me and my husband, Russ. He took one bite into his falafel-on-a-bun and looked at me with all seriousness. "This falafel looks and eats likes a crab cake."
He was right. With thirty combined years of living in Washington, D.C. crab cake central we could both see that this chickpea patty had Chesapeake potential.
With the wild eyes of a mad scientist, I immediately went to work, replacing Middle Eastern falafel spices with Old Bay, the iconic Maryland seafood seasoning that's had a cult following for three generations. Out with the tahini, in with a yogurt remoulade and "horseradishy" cocktail sauce that transport you from the Mid-East to the Mid-Atlantic.
The result: Downright "crab-shacky."