Best Crabless Chicken Cakes Recipes

CRABLESS CHICKEN CAKES

Crabless Chicken Cakes image

Poultry alternative to crab cakes. Turkey may be substituted. Excellent way to use leftovers!

Provided by ITALIAN_MAN

Categories Meat and Poultry Recipes Chicken

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

2 ½ cups shredded cooked chicken meat
½ cup cracker crumbs
¼ cup minced onion
¼ cup mayonnaise
¼ cup tartar sauce
1 teaspoon dried parsley
¼ teaspoon salt
¼ teaspoon black pepper
2 dashes hot sauce
1 cup seasoned bread crumbs
¼ cup olive oil for frying

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.

Nutrition Facts : Calories 407.2 calories, Carbohydrate 26.1 g, Cholesterol 52.2 mg, Fat 24.3 g, Fiber 1.5 g, Protein 20.2 g, SaturatedFat 4.8 g, Sodium 783.4 mg, Sugar 2.9 g

CRABLESS CRAB CAKES WITH CHICKEN

Crabless Crab Cakes with Chicken image

This Memorial Day weekend, I had a problem... I needed to come up with a crab cake recipe (for a client) that had the same mouth feel as a crab cake... but didn't contain any crab... Interesting. I don't claim that this is a substitute for crab... nothing (in my opinion) replaces crab, but it is a very tasty dish, and it goes...

Provided by Andy Anderson !

Categories Chicken

Time 2h20m

Number Of Ingredients 12

Ingredients

1 c oyster crackers
1/4 c minced onion, or french's french fried onions.
10 oz cooked chicken, breast, roughly chopped
1/2 c mayonnaise
2 Tbsp pickle relish (sweet or dill), i like dill
1 tsp dried parsley
1/4 tsp kosher salt
1/4 tsp black pepper, freshly ground
2 dash(es) hot sauce, or to taste (i like frank's)
1 medium egg, lightly mixed
1 c panco breadcrumbs
1/4 c peanut oil for frying

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.