Crabless Crab Cakes with Chicken

Andy Anderson !


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 with the other two recipes I've posted in the last two days. I'll give you the links later in this recipe.

So, you ready... Let's get into the kitchen.

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2 Hr
20 Min
Stove Top


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
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


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1Gather all your ingredients.

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2In 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.

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3Pulse a few times, until the crackers are broken down, but still have some big pieces.

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4Add the chicken, mayonnaise, relish, parsley, salt, black pepper, hot sauce, and egg.

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5Use one-second pulses until all the ingredients are incorporated, but not so much that the mixture gets mushy… You want some chunks.

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6Take 4 ounces of the mixture and form into a cake, you should have 4 cakes and a bit of extra.

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7Chef’s Tip: I use a standard egg ring to form the patties, and it works perfect.

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8Place the panko breadcrumbs in a bowl.

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9Pat some of the breadcrumb onto the top and bottom of the cakes.

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10Chef’s Tip: The cakes are very fragile, so be very careful with the patting.

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11Place on a parchment-lined baking sheet or large plate, cover with cling wrap, and put into the refrigerator for a minimum of 1 hour.

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12Heat the olive oil in a skillet over medium heat.

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13Cook the cakes until evenly browned, about 5 minutes per side.

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14Drain on paper towels before serving.

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15Chef’s Note: My favorite way of serving these is over some nice Cajun style rice: Rice Pilaf with a Cajun/Creole Twist

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16Chef's Note: And drizzled with a good Rémoulade:
Rémoulade Sauce (Big Easy Style) with a Twist

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17Chef's Note: I made these for a client’s private party, and everyone was raving and asking me for the recipe. Enjoy.

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18Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Dietary Needs: Low Sodium, Soy Free
Other Tag: Quick & Easy