Crabless Chicken Cakes

Crabless Chicken Cakes

ITALIAN_MAN

"Poultry alternative to crab cakes. Turkey may be substituted. Excellent way to use leftovers!"
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Ingredients

25 m servings 407 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 20.2 g
  • 40%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 783 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a bowl, mix the chicken, cracker crumbs, onion, mayonnaise, tartar sauce, parsley, salt, pepper, and hot sauce. Form the mixture into 6 cakes. Place the bread crumbs in a bowl. Dip the cakes into the bread crumbs to evenly coat.
  2. Heat the olive oil in a skillet over medium heat, and cook the cakes until evenly browned, about 5 minutes on each side. Drain on paper towels before serving.

Reviews

Read all reviews 40
  1. 48 Ratings

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Most helpful positive review

I pulsed the chicken in a food processor instead of shredding it and added an egg to the mixture to make it hold together better. I also didn't have tartar sauce, so I just subbed more mayo. Cou...

Most helpful critical review

This was just ok. I made 2 batches: one with chopped chicken, but the cakes fell apart while cooking, and one with all the ingredients in a food processor. The second batch held together and loo...

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I pulsed the chicken in a food processor instead of shredding it and added an egg to the mixture to make it hold together better. I also didn't have tartar sauce, so I just subbed more mayo. Cou...

I found this because I had leftover already cooked chicken from making quesadillas the night before. It's a fresh idea for left over chicken. I chopped the chicken breast in my food processor ...

I LOVED this! Before serving I squeezed fresh lemon juice over the cakes. This was excellent.

Recipe was outstanding! I used leftover rotisserie chicken and substituted Dijon mustard for Tarter Sauce to give it a little flavor.

This was just ok. I made 2 batches: one with chopped chicken, but the cakes fell apart while cooking, and one with all the ingredients in a food processor. The second batch held together and loo...

What a fabulous recipe! Both my husband and I don't like seafood so these are a tasty alternative and a great way to use up leftover chicken. A squeeze of lemon on top before eating makes all ...

These were O.K. but not anything I would seek out. My husband liked them much better than I did. Looked like crab cakes.

These were so good. Make sure that you shred the chicken well, and you can hardly tell they are not crab. These will be a staple in our menu.

Yumm-O and if I can offer a dipping sauce that goes great with these: CHICKEN CAKES DIPPING SAUCE 3/4 cup mayo 3 cloves minced garlic 2 1/2 tbsp. lemon juice 3/4 tsp. salt 1/2 tsp. pepper Stir ...

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