crabless crab cakes with chicken

How To Make crabless crab cakes with chicken

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  Step 1
  Gather all your ingredients.
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  Step 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.
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  Step 3
  Pulse a few times, until the crackers are broken down, but still have some big pieces.
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  Step 4
  Add the chicken, mayonnaise, relish, parsley, salt, black pepper, hot sauce, and egg.
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  Step 5
  Use 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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  Step 6
  Take 4 ounces of the mixture and form into a cake, you should have 4 cakes and a bit of extra.
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  Step 7
  Chef’s Tip: I use a standard egg ring to form the patties, and it works perfect.
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  Step 8
  Place the panko breadcrumbs in a bowl.
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  Step 9
  Pat some of the breadcrumb onto the top and bottom of the cakes.
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  Step 10
  Chef’s Tip: The cakes are very fragile, so be very careful with the patting.
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  Step 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.
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  Step 12
  Heat the olive oil in a skillet over medium heat.
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  Step 13
  Cook the cakes until evenly browned, about 5 minutes per side.
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  Step 14
  Drain on paper towels before serving.
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  Step 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
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  Step 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
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  Step 17
  Chef'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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  Step 18
  Keep the faith, and keep cooking.
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