east coast essentials: crab-like chicken cakes
(1 rating)
One of my all-nighter recipes, these chicken cakes deliver awesome flavor; even without a remoulade sauce. You can make a batch of these and freeze them until needed. So, you ready… Let’s get into the kitchen.
(1 rating)
yield
serving(s)
prep time
20 Min
cook time
15 Min
method
Air Fryer
Ingredients For east coast essentials: crab-like chicken cakes
- PLAN/PURCHASE
- THE CHICKEN
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1 Tbspsweet butter, unsalted
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1 Tbspgrapeseed oil, or other non-flavored variety
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2 mdchicken breasts, boneless, skinless
- THE SAUTÉD VEGGIES
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1/2 cred, green or yellow pepper finely diced
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1/4 cyellow onions finely diced
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1 stalkcelery, finely diced
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2 clovegarlic, finely minced
- THE BINDER
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1/3 cmayonnaise, plain variety, i prefer duke’s
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2 Tbspparmesan cheese, finely grated
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1 Tbspdijon mustard, i prefer grey poupon
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1 Tbsplemon juice, freshly squeezed
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2 tspitalian parsley flakes
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1 tsphot sauce, i prefer frank’s
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1 tspold bay seasoning, or to taste
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2 cbreadcrumbs divided
- THE EGGS
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2 lgeggs, room temperature, and beaten
- ADDITIONAL ITEMS
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salt, kosher variety, as needed
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white pepper, freshly ground, as needed
- OPTIONAL ITEMS
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lemons for squeezing
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remoulade sauce
How To Make east coast essentials: crab-like chicken cakes
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1PREP/PREPARE
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2Gather your ingredients (mise en place).
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3Add the oil and butter to a skillet over medium heat. Then sprinkle the chicken breasts with a bit of salt and pepper, and place into the skillet.
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4Cook about 5 minutes on both sides. They should be cooked through but not overly browned.
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5Remove chicken from the pan, allow to cool, then cut into chunks and place into a food processor fitted with an S-blade.
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6Give the chicken a few 1-second pulses, until nicely shredded into small bits.
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7Alternately, you could shred them with two forks, and then chop up.
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8Add the diced peppers, celery, and onions to the skillet, then season with a sprinkle of salt and pepper to taste.
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9Sauté over medium heat until just beginning to soften, 3 – 5 minutes.
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10Add the minced garlic, and cook until fragrant (about 60 seconds), then remove pan from heat, and allow to cool for about 5 minutes.
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11Add the binder ingredients, the chicken, then 1 cup of the breadcrumbs to a large bowl and mix with your hands until combined.
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12Toss in the sauteed veggies, then mix with your hands until combined.
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13Taste for seasoning, then add the beaten eggs, and mix until combined.
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14Shape into patties, then use the remaining breadcrumbs to coat them. I usually put the breadcrumbs on a plate and press both sides.
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15Place into the fridge and allow to cool for about 30 – 40 minutes.
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16A few minutes before removing from the fridge, preheat your air fryer to 360f (180c).
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17Spray or brush a bit of oil in the fryer basket (or use a fryer basket liner) and add the chicken cakes. Making sure to leave room between them for the air to flow. Then brush a bit of melted butter, or oil over the tops.
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18Depending on how many you make; you may have to cook them in batches.
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19Cook for 10 minutes, then flip, brush with a bit more oil or butter, and cook an additional 5 minutes.
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20PLATE/PRESENT
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21Depending on how big you make them, they could be served as an appetizer, or as the main event with possibly a side salad. Enjoy.
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22Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for East Coast Essentials: Crab-Like Chicken Cakes:
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