Chicken Cakes with Remoulade Sauce
Everyone's heard of crab cakes, right? They're practically a staple along the mid-Atlantic coast, and a regular item found on seafood restaurant menus across the rest of the country. But what if you or someone in your family has a shellfish allergy? Or, you want to satisfy that urge to bite into a delicious crab cake but either can't find or can't afford the lump crab meat to make them?
Here's one answer. This recipe uses allergy-friendly and budget-friendly chicken in the place of crab, but keeps all of the other seasonings. It even uses panko instead of regular breadcrumbs to make them lighter and (nearly) gluten-free. It's served with a tangy homemade remoulade sauce that makes the perfect compliment to these delicious cakes.
Adapted from Melissa's Southern Style Kitchen
A less expensive and shellfish-allergy-free alternative to traditional crab cakes made with cooked chicken, and served with a tangy remoulade sauce.
Adapted from Melissa's Southern Style Kitchen
- 6 tbsp olive oil (divided)
- 1/4 cup red pepper, finely diced
- 1/4 cup yellow pepper, finely diced
- 1/4 cup green onions, finely diced
- salt (to taste)
- ground black pepper (to taste)
- 2 cloves garlic, minced
- 2 can cooked chicken breast, drained (12 oz each)
- 1/3 cup mayonnaise
- 1 tbsp lemon juice
- 1 tbsp parsley, chopped
- 1 tbsp Dijon mustard
- 1 1/2 tsp Old Bay seasoning
- 1 tsp dried tarragon
- 2 cup panko breadcrumbs (divided)
- 2 large eggs, lightly beaten
- 1/3 cup mayonnaise
- 1/4 cup chili sauce
- 2 tsp lemon juice
- 2 tsp green onion, minced
- 1 tsp capers, chopped
- 1 tsp dried tarragon
- 1/2 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 3 drop hot sauce
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add peppers and onion to the skillet and season with salt and pepper. Sauté until the vegetables begin to brown. Add garlic and cook for one additional minute, then remove from heat and allow to cool slightly.
In a large mixing bowl combine chicken, mayonnaise, lemon juice, parsley, mustard, Old Bay seasoning, tarragon, and 1 cup of panko breadcrumbs. Stir in cooked vegetables. Taste and adjust seasoning if needed, then add eggs and mix well.
Pour remaining panko breadcrumbs on a plate. Divide the chicken mixture into 8 portions. Form each portion into a rounded cake, flattening each to a thickness between 1/2 and 1 inch. Gently coat with panko breadcrumbs on all sides (adding more panko if needed). Place breaded cakes in a single layer on a platter or pan and refrigerate for 30 minutes.
- Heat remaining olive oil in the skillet over medium-high heat. Cook the cakes in batches for 3-4 minutes per side depending on thickness (add more oil between batches if needed). Serve hot with remoulade sauce.
In a small bowl, combine all ingredients and stir until well blended and smooth. Refrigerate until ready to serve.
Servings 4
Serving Size 2 cakes with sauce
- Amount Per Serving
- Calories 477kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 5g25%
- Cholesterol 184mg62%
- Sodium 1256mg53%
- Potassium 304mg9%
- Total Carbohydrate 25g9%
- Dietary Fiber 2g8%
- Sugars 8g
- Protein 36g72%
- Calcium 3 mg
- Iron 12 mg
- Vitamin D 44 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Creole seasoning can be substituted for Old Bay seasoning if desired
- A 4 ounce ice cream scoop can help with measuring out portions