Real Recipes From Real Home Cooks ®

crabless crab cakes with chicken

Recipe by
Andy Anderson !
Wichita, KS

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.

yield 4 serving(s)
prep time 2 Hr
cook time 20 Min
method Stove Top

Ingredients For crabless crab cakes with chicken

  • 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
    hot sauce, or to taste (i like frank's)
  • 1 md
    egg, lightly mixed
  • 1 c
    panco breadcrumbs
  • 1/4 c
    peanut oil for frying

How To Make crabless crab cakes with chicken

  • 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.
  • So yummy
    Drain on paper towels before serving.
  • 15
    Chef’s Note: My favorite way of serving these is over some nice Cajun style rice:
  • 16
    Chef's Note: And drizzled with a good Rémoulade:
  • 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.