/ Main Dishes
Crabless Crab Cakes with Chicken
photos of Crabless Crab Cakes With Chicken Recipe
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
How to Make Crabless Crab Cakes with Chicken
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.
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About Crabless Crab Cakes with Chicken
Posted: Mon, May 26, 2014