east coast essentials: crab-like chicken cakes

(1 rating)
Recipe by
Andy Anderson !
Wichita, KS

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
  • 1 Tbsp
    sweet butter, unsalted
  • 1 Tbsp
    grapeseed oil, or other non-flavored variety
  • 2 md
    chicken breasts, boneless, skinless
  • THE SAUTÉD VEGGIES
  • 1/2 c
    red, green or yellow pepper finely diced
  • 1/4 c
    yellow onions finely diced
  • 1 stalk
    celery, finely diced
  • 2 clove
    garlic, finely minced
  • THE BINDER
  • 1/3 c
    mayonnaise, plain variety, i prefer duke’s
  • 2 Tbsp
    parmesan cheese, finely grated
  • 1 Tbsp
    dijon mustard, i prefer grey poupon
  • 1 Tbsp
    lemon juice, freshly squeezed
  • 2 tsp
    italian parsley flakes
  • 1 tsp
    hot sauce, i prefer frank’s
  • 1 tsp
    old bay seasoning, or to taste
  • 2 c
    breadcrumbs divided
  • THE EGGS
  • 2 lg
    eggs, room temperature, and beaten
  • ADDITIONAL ITEMS
  • salt, kosher variety, as needed
  • white pepper, freshly ground, as needed
  • OPTIONAL ITEMS
  • lemons for squeezing
  • remoulade sauce

How To Make east coast essentials: crab-like chicken cakes

  • 1
    PREP/PREPARE
  • 2
    Gather your ingredients (mise en place).
  • 3
    Add 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.
  • 4
    Cook about 5 minutes on both sides. They should be cooked through but not overly browned.
  • 5
    Remove chicken from the pan, allow to cool, then cut into chunks and place into a food processor fitted with an S-blade.
  • 6
    Give the chicken a few 1-second pulses, until nicely shredded into small bits.
  • 7
    Alternately, you could shred them with two forks, and then chop up.
  • 8
    Add the diced peppers, celery, and onions to the skillet, then season with a sprinkle of salt and pepper to taste.
  • 9
    Sauté over medium heat until just beginning to soften, 3 – 5 minutes.
  • 10
    Add the minced garlic, and cook until fragrant (about 60 seconds), then remove pan from heat, and allow to cool for about 5 minutes.
  • 11
    Add the binder ingredients, the chicken, then 1 cup of the breadcrumbs to a large bowl and mix with your hands until combined.
  • 12
    Toss in the sauteed veggies, then mix with your hands until combined.
  • 13
    Taste for seasoning, then add the beaten eggs, and mix until combined.
  • 14
    Shape into patties, then use the remaining breadcrumbs to coat them. I usually put the breadcrumbs on a plate and press both sides.
  • 15
    Place into the fridge and allow to cool for about 30 – 40 minutes.
  • 16
    A few minutes before removing from the fridge, preheat your air fryer to 360f (180c).
  • 17
    Spray 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.
  • 18
    Depending on how many you make; you may have to cook them in batches.
  • 19
    Cook for 10 minutes, then flip, brush with a bit more oil or butter, and cook an additional 5 minutes.
  • 20
    PLATE/PRESENT
  • So Yummy
    21
    Depending on how big you make them, they could be served as an appetizer, or as the main event with possibly a side salad. Enjoy.
  • Stud Muffin
    22
    Keep the faith, and keep cooking.

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