These Chicken Cakes And Remoulade Sauce are the poultry version of a crab cake. They’re much less expensive to make, filled with sweet bell peppers, fresh garlic and green onion with just the right amount of seasonings. The balance of flavors, along with the crispy panko coating makes them a budget friendly entree that’s a real family pleaser.
Chicken Cakes And Remoulade Sauce
I first made these chicken cakes out of necessity. It was one of those days that we wanted something different for dinner, but, I only had my pantry to turn to for ideas. I didn’t have crab meat on hand, but, as I looked around in my pantry trying to garner inspiration, the perfect substitution was right in front of me….as always, there’s chicken. My boys love jumbo lump crab cakes and go for these based on the similarities between the two savory cakes.
An Unlikely Kitchen Tool Is Key
To make these chicken cakes, I used a 4 oz ice cream scoop to make these chicken cakes dinner size but, using a 2 oz or medium ice cream scoop, you could really serve these as appetizers, as well. If you or a loved can’t tolerate shell fish or if like me, you’re budget conscience, these chicken cakes will hit the spot. See also Salmon Patties, Spicy Chicken Cakes with Spicy Aioli and Chicken Cakes Parmigiana.
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Helpful Kitchen Items:
Chicken Cakes And Remoulade Sauce
Prep Time15 mins
Cook Time8 mins
Chill time30 mins
Total Time53 mins
Servings: 8 chicken cakes
Ingredients
- Chicken cakes:
- 2 Tbsp olive oil plus add'l for frying
- 1/4 cup red pepper finely diced
- 1/4 cup yellow pepper finely diced
- 1/4 cup green onions finely diced
- 2 cloves garlic finely minced [more or less to your taste]
- salt and black pepper to taste
- 2 12 oz cans fully cooked white meat chicken, drained well OR 3 cups poached chicken chopped
- 2 large eggs slightly beaten
- 1/3 cup mayonnaise
- 1 Tbsp lemon juice
- 1 Tbsp Italian parsley chopped
- 1 Tbsp Dijon mustard
- 1 1/2 tsp creole or old bay seasoning
- 1 tsp dried tarragon
- 2 cup panko breadcrumbs divided
- Remoulade sauce See Cook's note
Instructions
- In a stove top pan, heat 2 tablespoons of olive oil. Add the diced peppers and green onions to the pan and season with salt and pepper to taste.
- Saute over medium-high heat until beginning to brown. Add the minced garlic cooking for one minute, then remove from the heat and allow to cool slightly.
- To the mixing bowl add chicken, lemon juice, Dijon, mayonnaise, garlic, tarragon, chopped parsley, creole/old bay seasoning and 1 cup of panko breadcrumbs.
- Mix in the sauteed vegetables. Mix making sure chicken is thoroughly blended with the other ingredients. Taste and adjust the seasonings, if needed. Add beaten egg, mix well.
- Pour the remaining panko breadcrumbs onto a plate. Using a 4 oz ice cream scoop, divide the chicken. Coat with bread crumbs, using additional crumbs as needed. Flatten to your desired thickness gently turning to coat the chicken cake on all sides.
- Place in a single layer on a pan or platter and chill for 30 minutes.
- To cook: Remove from the refrigerator. Heat a few drizzles of olive oil in a large skillet over medium-high heat. Fry chicken cakes for 3-4 minutes on each side depending on the thickness. Fry in batches adding more oil, as needed. Serve hot with the remoulade sauce.
- Remoulade Sauce: Place all of the ingredients for the remoulade sauce into a bowl and mix until smooth. Chill until serving.
Notes
For the remoulade sauce: Makes approximately 2/3 cup
1/3 cup mayonnaise
1/4 cup chili sauce
2 tsp lemon juice
2 tsp green onion, minced
1 tsp capers, chopped
1 tsp dry tarragon
1/2 tsp creole/old bay seasoning
1/2 tsp garlic powder
a few drops of hot sauce
1/3 cup mayonnaise
1/4 cup chili sauce
2 tsp lemon juice
2 tsp green onion, minced
1 tsp capers, chopped
1 tsp dry tarragon
1/2 tsp creole/old bay seasoning
1/2 tsp garlic powder
a few drops of hot sauce
Tried this recipe?Mention @melissassk or tag #melissassk!
Melissa
Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!
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Jen says
These were wonderful! My 1.5 year old gobbled them up and we really enjoyed them too. The flavours were spot on! Thanks for a great recipe!!
Melissa says
Wonderful, thank you!
Denise Long says
Prepared recipe and as I was a bit off on ingredients needed for remoulade sauce, I improvised. (Sriracha, ketchup & Chinese chili paste- 1/3 of each for total 1/4 cup needed.) leaving out the capers as my husband doesn’t care for them. It was spot on, as the chicken cakes were. I used GF panko crumbs (made from ground pork rinds) and although my son swears he doesn’t like any meat, he never noticed. In fact he went back for seconds. Served with cream spinach, Ramen rice noodles dressed in Tahini and Sesame oil along with a few other “leftovers”. Random combination, but it all worked and they want this added to our growing list of GF, chicken recipes !
Melissa says
Great gluten free tips, I’m delighted you all loved these!
D Long says
Family loved these. My husband and sons love spicy food, however one son will not eat crab cakes (which I love) so…compromise and what a great substitute. Flavorful and the remoulade sauce is excellent too ! I’ve use this sauce when serving fish tacos too.
Melissa says
I’m so happy you all enjoyed this one, thanks!
Kat Rowell says
I’m looking for easy weeknight dinners, do you think they would hold up if made the night before and refrigerated?
Melissa says
Yes, you can.
NanaSharon says
Do you think it would work with ground chicken?
Melissa says
The chicken used in these is already cooked. I’ve never tested it with ground chicken.
Carolyn says
My family loved this. I used a rotisserie chicken, very good meal. I think these would be good as a slider.
Melissa says
Thanks so much and yes, they would make a delicious slider.
Hillary says
We are Marylanders that moves south. The one thing we miss most is a good crab cake. Hubby says these are better than any “crab cake” he’s ever had down here and said he thinks you could pass these off as a crab cake to non Marylanders. Very impressed. Have you ever made batches and froze them after baking? Trying to find a way to have easier accessible in a pinch.
Melissa says
Hi Hillary, I’m delighted you loved these as much as we do. You can prepare them in advance and freeze, sure. From frozen, place onto a baking sheet, brush with butter and bake at 325°F for 20-25 minutes. You may need to increase to broil to crisp. If thawed in the fridge overnight, cook in a skillet with oil or butter until golden per the recipe.