Crabless Chicken Cakes Recipe -
Crabless Chicken Cakes Recipe
  • READY IN 25 mins

Crabless Chicken Cakes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 cakes Change Servings
  • PREP

    15 mins
  • COOK

    8 mins

    25 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 22, 2007

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. Could have made it a bit spicier. It turned out great! My 9 month old loved it. I will definately make again.

Most Helpful Critical Review
Nov 19, 2005

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 looked more like crab cakes but they definately did not taste like crab cakes. Just sort of plain. Will not make them again.


43 Ratings

Nov 25, 2008

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 until it was pretty fine. This is key. I mixed it with egg, mayonnaise, garlic salt, paprika, and tarragon. I dipped the patties in egg and coated them in panko breading. pan fried in a non stick rachel ray small frying pan lightly sprayed with olive oil. I felt inspired to then put them on a baking sheet, cover them in marinara sauce, sprinkle each one with mozzerella and broil until the cheese was browned. They were good that night, and they were good as leftovers.

Dec 16, 2004

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

May 18, 2009

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

Dec 19, 2004

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 the difference. Will be making these again for sure!!

Feb 23, 2005

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

Oct 16, 2007

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.


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  • Calories
  • 407 kcal
  • 20%
  • Carbohydrates
  • 26.1 g
  • 8%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 24.3 g
  • 37%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 20.2 g
  • 40%
  • Sodium
  • 783 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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