Chicken Cakes with Remoulade Sauce

Mike tried this recipe on August 15, 2021
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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

Chicken Cakes with Remoulade Sauce

Difficulty: Beginner Prep Time 40 min Cook Time 7 min Rest Time 5 min Total Time 52 mins Servings: 4 Best Season: Suitable throughout the year

Description

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

Ingredients

Chicken Cakes

Remoulade Sauce

Instructions

Chicken Cakes

  1. 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.

  2. 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. 

  3. 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.

  4. 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.

Remoulade Sauce

  1. In a small bowl, combine all ingredients and stir until well blended and smooth. Refrigerate until ready to serve.

Nutrition Facts

Serving Size 2 cakes with sauce

Servings 4


Amount Per Serving
Calories 477
% 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%
Iron 12%
Vitamin D 44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Notes

  • Creole seasoning can be substituted for Old Bay seasoning if desired
  • A 4 ounce ice cream scoop can help with measuring out portions
Keywords: chicken, crab cakes, old bay seasoning, remoulade
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