Crabless Chicken Cakes Recipe

Cooked chicken: Shredded chicken provides the base for these cakes, offering a tender and juicy texture.

Breadcrumbs: These help bind the mixture together and add a crispy exterior when fried.

Mayonnaise: Adds moisture and richness to the chicken cakes.

Dijon mustard: Provides a tangy flavor that complements the chicken.

Old Bay seasoning: A key ingredient that gives these cakes their signature flavor.

Lemon juice: Adds a touch of acidity to brighten the flavors.

Egg: Acts as a binder to hold the mixture together.

Fresh parsley: Adds a fresh, herbaceous note to the cakes.

Vegetable oil: Used for frying the cakes to a golden brown.

When forming the chicken cakes, make sure to press the mixture firmly to ensure they hold together well during frying. If the mixture feels too dry, you can add a little more mayonnaise or a splash of lemon juice to achieve the right consistency. Additionally, chilling the patties in the refrigerator for about 15-20 minutes before frying can help them maintain their shape and prevent them from falling apart in the hot oil.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable replacement.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, providing a similar binding and texture.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor, similar to mayonnaise but with fewer calories.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor with a bit more texture.

• old bay seasoning - Substitute with cajun seasoning: Cajun seasoning offers a similar blend of spices with a bit more heat, adding a flavorful kick.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidic brightness that enhances the overall flavor.

• large beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoon water) works as a binding agent for those avoiding eggs.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro offers a fresh, herbaceous flavor that complements the other ingredients.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative with a rich flavor suitable for frying.

• Allow the chicken cakes to cool completely at room temperature before storing. This helps prevent condensation, which can make them soggy.

• For short-term storage, place the chicken cakes in an airtight container. Layer them with parchment paper between each layer to prevent sticking. Store in the refrigerator for up to 3 days.

• To freeze, arrange the chicken cakes in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 1-2 hours, or until the cakes are frozen solid. This prevents them from sticking together.

• Once frozen, transfer the chicken cakes to a freezer-safe bag or airtight container. Label with the date and store in the freezer for up to 3 months.

• When ready to reheat, thaw the chicken cakes in the refrigerator overnight. This ensures even reheating and maintains the texture.

• To reheat, preheat your oven to 375°F (190°C). Place the chicken cakes on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until heated through and crispy.

• Alternatively, you can reheat the chicken cakes in a skillet. Heat a small amount of vegetable oil over medium heat and cook the cakes for 2-3 minutes per side, or until heated through and crispy.

• For a quick microwave option, place the chicken cakes on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Preheat your oven to 350°F (175°C). Place the chicken cakes on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until heated through. This method helps retain their crispy exterior.

• For a quicker option, use a microwave. Place the chicken cakes on a microwave-safe plate and cover them with a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes, checking halfway through to ensure even reheating.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the chicken cakes in a single layer in the basket. Air fry for 5-7 minutes, flipping halfway through, until they are hot and crispy.

• On the stovetop, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Reheat the chicken cakes for 2-3 minutes per side, or until they are warmed through and regain their crispiness.

• For a steam method, place the chicken cakes in a steamer basket over simmering water. Cover and steam for about 5 minutes, or until heated through. This method keeps them moist but may soften the exterior.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Frying pan: A pan used to fry the chicken cakes until they are golden brown and crispy.

• Spatula: A tool used to flip the chicken cakes in the frying pan.

• Measuring cups: Used to measure out the ingredients like breadcrumbs, mayonnaise, and lemon juice.

• Measuring spoons: Used to measure out smaller quantities of ingredients like dijon mustard and old bay seasoning.

• Knife: Used to chop the fresh parsley.

• Cutting board: A surface used for chopping the parsley.

• Paper towels: Used to drain the excess oil from the fried chicken cakes.

• Plate: Used to hold the chicken cakes after they are cooked.

• Whisk: Used to beat the egg before adding it to the mixture.

Use pre-cooked chicken: Save time by using rotisserie chicken or leftover cooked chicken instead of cooking it from scratch.

Pre-measure ingredients: Measure out all your ingredients before you start cooking to streamline the process.

Utilize a food processor: Quickly shred the chicken and chop the parsley using a food processor.

Make ahead: Form the chicken cakes ahead of time and refrigerate them until you’re ready to fry.

Batch cooking: Double the recipe and freeze extra chicken cakes for a quick meal later.