Crabless Crab Cakes with Chicken
minced onion, or french’s french fried onions.
cooked chicken, breast, roughly chopped
pickle relish (sweet or dill), i like dill
black pepper, freshly ground
hot sauce, or to taste (i like frank's)
egg, lightly mixed
peanut oil for frying
1Gather all your ingredients.
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.
3Pulse a few times, until the crackers are broken down, but still have some big pieces.
4Add the chicken, mayonnaise, relish, parsley, salt, black pepper, hot sauce, and egg.
5Use one-second pulses until all the ingredients are incorporated, but not so much that the mixture gets mushy… You want some chunks.
6Take 4 ounces of the mixture and form into a cake, you should have 4 cakes and a bit of extra.
7Chef’s Tip: I use a standard egg ring to form the patties, and it works perfect.
8Place the panko breadcrumbs in a bowl.
9Pat some of the breadcrumb onto the top and bottom of the cakes.
10Chef’s Tip: The cakes are very fragile, so be very careful with the patting.
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.
12Heat the olive oil in a skillet over medium heat.
13Cook the cakes until evenly browned, about 5 minutes per side.
14Drain on paper towels before serving.
15Chef’s Note: My favorite way of serving these is over some nice Cajun style rice:
16Chef's Note: And drizzled with a good Rémoulade:
17Chef's Note: I made these for a client’s private party, and everyone was raving and asking me for the recipe. Enjoy.
18Keep the faith, and keep cooking.
Originally Posted: Mon, May 26, 2014