Crabless Crab Cakes With Chicken Recipes

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.

Steps:

• In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
• Shape mixture into patties. Dredge in flour.
• In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

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.

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.