Best Crabless Crab Cakes Recipes

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.

CRABLESS CRAB CAKES

Crabless Crab Cakes image

Found this while looking for healthier recipes. You can make it vegan by using soy cheese. The article says you won't miss the crab, but my question is why refer to crab cakes at all! Haven't made them yet so I look forward to hearing from anyone who does. Prep and cook times are complete guesses.

Provided by little_wing

Categories Crab

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups grated zucchini
1 cup seasoned bread crumbs
3/4 cup grated cheddar cheese or 3/4 cup soy cheddar cheese
1/2 cup finely diced red onion
1 eggs or 1 egg substitute, lightly beaten
2 tablespoons mayonnaise or 2 tablespoons vegan mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup olive oil

Steps:

Combine zucchini, bread crumbs, cheese, onion, egg, mayonnaise, Worcestershire sauce, mustard, salt, and pepper in a medium bowl.
Shape the mixture into 6 cakes.
Heat oil in a large skillet over medium heat. Add the cakes and cook 7 to 10 minutes on each side, turning once, until golden and cooked through.

Nutrition Facts : Calories 258.3, Fat 17.4, SaturatedFat 5, Cholesterol 51.6, Sodium 703.2, Carbohydrate 18.2, Fiber 1.7, Sugar 3, Protein 8.1