Crabless Chicken Cakes Recipes

CRABLESS CHICKEN CAKES

Steps:

• In a bowl, mix the chicken, cracker crumbs, onion, mayonnaise, tartar sauce, parsley, salt, pepper, and hot sauce. Form the mixture into 6 cakes. Place the bread crumbs in a bowl. Dip the cakes into the bread crumbs to evenly coat.
• Heat the olive oil in a skillet over medium heat, and cook the cakes until evenly browned, about 5 minutes on each side. Drain on paper towels before serving.

CRABLESS CRAB CAKES WITH CHICKEN

Steps:

• 1. Gather all your ingredients.
• 2. In the bowl of a food processor, fitted with an S-blade, combine the oyster crackers and the French's French Fried Onions, or regular onions.
• 3. Pulse a few times, until the crackers are broken down, but still have some big pieces.
• 4. Add the chicken, mayonnaise, relish, parsley, salt, black pepper, hot sauce, and egg.
• 5. Use one-second pulses until all the ingredients are incorporated, but not so much that the mixture gets mushy... You want some chunks.
• 6. Take 4 ounces of the mixture and form into a cake, you should have 4 cakes and a bit of extra.
• 7. Chef's Tip: I use a standard egg ring to form the patties, and it works perfect.
• 8. Place the panko breadcrumbs in a bowl.
• 9. Pat some of the breadcrumb onto the top and bottom of the cakes.
• 10. Chef's Tip: The cakes are very fragile, so be very careful with the patting.
• 11. Place on a parchment-lined baking sheet or large plate, cover with cling wrap, and put into the refrigerator for a minimum of 1 hour.
• 12. Heat the olive oil in a skillet over medium heat.
• 13. Cook the cakes until evenly browned, about 5 minutes per side.
• 14. Drain on paper towels before serving.
• 15. Chef's Note: My favorite way of serving these is over some nice Cajun style rice: https://www.justapinch.com/recipes/side/side-rice-side/rice-pilaf-with-a-cajun-creole-twist.html
• 16. Chef's Note: And drizzled with a good Rémoulade: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-dressing/remoulade-sauce-big-easy-style-with-a.html
• 17. Chef's Note: I made these for a client's private party, and everyone was raving and asking me for the recipe. Enjoy.
• 18. Keep the faith, and keep cooking.

LEMON-DILL CHICKEN CAKES

Steps:

• Combine the chicken, panko, mayonnaise, egg, dill, mustard, lemon zest and 1/2 teaspoon each salt and pepper in a bowl. Gently form into eight 3/4-inch-thick patties, then freeze until firm, about 10 minutes.
• Sprinkle some panko on a plate. Coat the patties on both sides in the panko, pressing gently to adhere.
• Heat the butter and olive oil in a large skillet over medium-high heat. Add the patties and cook until golden, 3 to 4 minutes per side. Transfer to paper towels to drain and season with salt. Serve with lemon wedges.

CRABLESS CHICKEN CAKES

Steps:

• In a bowl, mix the chicken, cracker crumbs, onion, mayonnaise, tartar sauce, parsley, salt, pepper, and hot sauce. Form the mixture into 6 cakes. Place the bread crumbs in a bowl. Dip the cakes into the bread crumbs to evenly coat.
• Heat the olive oil in a skillet over medium heat, and cook the cakes until evenly browned, about 5 minutes on each side. Drain on paper towels before serving.

CRABLESS CHICKEN CAKES

Steps:

• In a bowl, mix the chicken, cracker crumbs, onion, mayonnaise, tartar sauce, parsley, salt, pepper, and hot sauce. Form the mixture into 6 cakes. Place the bread crumbs in a bowl. Dip the cakes into the bread crumbs to evenly coat.
• Heat the olive oil in a skillet over medium heat, and cook the cakes until evenly browned, about 5 minutes on each side. Drain on paper towels before serving.