east coast essentials: crab-like chicken cakes
(1 rating)
One of my all-nighter recipes, these chicken cakes deliver awesome flavor; even without a remoulade sauce. You can make a batch of these and freeze them until needed. So, you ready… Let’s get into the kitchen.
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(1 rating)
yield
serving(s)
prep time
20 Min
cook time
15 Min
method
Air Fryer
Ingredients For east coast essentials: crab-like chicken cakes
- PLAN/PURCHASE
- THE CHICKEN
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1 Tbspsweet butter, unsalted
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1 Tbspgrapeseed oil, or other non-flavored variety
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2 mdchicken breasts, boneless, skinless
- THE SAUTÉD VEGGIES
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1/2 cred, green or yellow pepper finely diced
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1/4 cyellow onions finely diced
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1 stalkcelery, finely diced
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2 clovegarlic, finely minced
- THE BINDER
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1/3 cmayonnaise, plain variety, i prefer duke’s
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2 Tbspparmesan cheese, finely grated
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1 Tbspdijon mustard, i prefer grey poupon
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1 Tbsplemon juice, freshly squeezed
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2 tspitalian parsley flakes
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1 tsphot sauce, i prefer frank’s
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1 tspold bay seasoning, or to taste
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2 cbreadcrumbs divided
- THE EGGS
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2 lgeggs, room temperature, and beaten
- ADDITIONAL ITEMS
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salt, kosher variety, as needed
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white pepper, freshly ground, as needed
- OPTIONAL ITEMS
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lemons for squeezing
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remoulade sauce
How To Make east coast essentials: crab-like chicken cakes
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1PREP/PREPARE
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2Gather your ingredients (mise en place).
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3Add the oil and butter to a skillet over medium heat. Then sprinkle the chicken breasts with a bit of salt and pepper, and place into the skillet.
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4Cook about 5 minutes on both sides. They should be cooked through but not overly browned.
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5Remove chicken from the pan, allow to cool, then cut into chunks and place into a food processor fitted with an S-blade.
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6Give the chicken a few 1-second pulses, until nicely shredded into small bits.
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7Alternately, you could shred them with two forks, and then chop up.
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8Add the diced peppers, celery, and onions to the skillet, then season with a sprinkle of salt and pepper to taste.
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9Sauté over medium heat until just beginning to soften, 3 – 5 minutes.
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10Add the minced garlic, and cook until fragrant (about 60 seconds), then remove pan from heat, and allow to cool for about 5 minutes.
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11Add the binder ingredients, the chicken, then 1 cup of the breadcrumbs to a large bowl and mix with your hands until combined.
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12Toss in the sauteed veggies, then mix with your hands until combined.
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13Taste for seasoning, then add the beaten eggs, and mix until combined.
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14Shape into patties, then use the remaining breadcrumbs to coat them. I usually put the breadcrumbs on a plate and press both sides.
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15Place into the fridge and allow to cool for about 30 – 40 minutes.
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16A few minutes before removing from the fridge, preheat your air fryer to 360f (180c).
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17Spray or brush a bit of oil in the fryer basket (or use a fryer basket liner) and add the chicken cakes. Making sure to leave room between them for the air to flow. Then brush a bit of melted butter, or oil over the tops.
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18Depending on how many you make; you may have to cook them in batches.
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19Cook for 10 minutes, then flip, brush with a bit more oil or butter, and cook an additional 5 minutes.
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20PLATE/PRESENT
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21Depending on how big you make them, they could be served as an appetizer, or as the main event with possibly a side salad. Enjoy.
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22Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for East Coast Essentials: Crab-Like Chicken Cakes:
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