In the bowl of a food processor, pulse the pretzels until you have crumbs. If you don’t have a food processor, place the pretzels in a resealable bag and pound with a rolling pin. Place the crumbs in a shallow dish.

Pick through the crab meat and remove all shells. Gently squeeze the crab meat between a few layers of paper towels to remove excess liquid. Combine the crab, celery, cilantro, parsley, and lemon zest in a bowl and stir. Add the mayonnaise and stir until it is well incorporated. Diving the mixture into portions, forming 4-5 patties. If you have a 2 inch ring mold, that helps to form even patties, 2 inches wide and about 1 1/2 inches high. You can also use a standard sized ice cream scoop and your hands to form the patties. Refrigerate at least 30 minutes or until ready to cook and serve.

Heat a skillet over medium-high heat. Pat the tops and bottoms of the crab cakes with the pretzel crumbs. Heat olive oil in the skillet, add the crab cakes and cook for about 2-3 minutes per side, until the cakes are golden brown on both sides.

To serve, place a dollop of hummus (or mayonnaise or your preferred sauce) on a bun. Top with a slice of bacon, one crab cake, and top sprouts and the top bun. Serve with with avocado slices and enjoy immediately.