Crabless Chicken Cakes Food

LEMON-DILL CHICKEN CAKES

Steps:

• Combine the chicken, panko, mayonnaise, egg, dill, mustard, lemon zest and 1/2 teaspoon each salt and pepper in a bowl. Gently form into eight 3/4-inch-thick patties, then freeze until firm, about 10 minutes.
• Sprinkle some panko on a plate. Coat the patties on both sides in the panko, pressing gently to adhere.
• Heat the butter and olive oil in a large skillet over medium-high heat. Add the patties and cook until golden, 3 to 4 minutes per side. Transfer to paper towels to drain and season with salt. Serve with lemon wedges.

VEGAN CHICKPEA CRAB CAKES

Steps:

• For the chickpea crab cakes: Place the reserved chickpea liquid into a large bowl, then add the cream of tartar and whip vigorously until foamy and thick.
• Whisk in the parsley, lemon juice, Old Bay and honey mustard, then add the bread pieces and toss to coat. Let sit until the bread is soft, about 5 minutes.
• Meanwhile, finely chop the chickpeas (alternatively, you can pinch or smush them). When the bread mixture is ready, add the chickpeas and toss and squeeze the mixture until it holds together. Form into eight 3/4-inch thick patties with nice rounded edges. Cover and chill them for at least 1 hour.
• For the tartar sauce: Whisk together the mayonnaise, honey mustard, Old Bay, pickle and pickle brine in a small bowl. Refrigerate until ready to serve.
• Preheat the oven to 350 degrees F. Whisk a large pinch of salt into the flour and put on a plate. Pour enough oil to cover the bottom of a large nonstick skillet and heat over medium-high heat. Dredge half of the cakes in the flour. Once the oil is hot and shimmering, add the cakes and cook until crunchy and deep golden brown, about 3 minutes per side. Adjust the heat as necessary to keep them from browning too quickly. Transfer to a baking sheet and repeat with the remaining cakes. Sprinkle each with salt, then bake until heated completely through, about 5 minutes.
• Serve the chickpea crab cakes with the tartar sauce and lemon wedges.

CHICKEN CAKES

Steps:

• Whisk all ingredients together until sauce is well blended.
• Melt better in a large skillet over medium heat.
• Add bell pepper, green onions, and garlic; saute 3 to 4 minutes or until vegetables are tender.
• Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl.
• Shape chicken mixture into 8 (3 1/2-inch) patties.
• Fry 4 patties in 2 tablespoons hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown.
• Drain on paper towels.
• Repeat procedure with remaining oil and patties.
• Serve immediately withRemoulade Sauce (recipe follows).
• REMOULADE SAUCE: Whisk all ingredients together until sauce is well blended.

CRABLESS CHICKEN CAKES

Steps:

• In a bowl, mix the chicken, cracker crumbs, onion, mayonnaise, tartar sauce, parsley, salt, pepper, and hot sauce. Form the mixture into 6 cakes. Place the bread crumbs in a bowl. Dip the cakes into the bread crumbs to evenly coat.
• Heat the olive oil in a skillet over medium heat, and cook the cakes until evenly browned, about 5 minutes on each side. Drain on paper towels before serving.

CRABLESS CRAB CAKES WITH CHICKEN

Steps:

• 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.
• 14. Drain on paper towels before serving.
• 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
• 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
• 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.

CRABLESS CRAB CAKES

Steps:

• Combine zucchini, bread crumbs, cheese, onion, egg, mayonnaise, Worcestershire sauce, mustard, salt, and pepper in a medium bowl.
• Shape the mixture into 6 cakes.
• Heat oil in a large skillet over medium heat. Add the cakes and cook 7 to 10 minutes on each side, turning once, until golden and cooked through.