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.  I used a 4 oz ice cream scoop and made 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.

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 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

1. 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.
2. Saute until tender then add the minced garlic. Cook for an additional 1 minute, then remove from the heat and allow to cool slightly.
3. Drain the chicken well and add it to a medium size mixing bowl. If using poached chicken, chop.
4. ................................

for full recipes please see : www.melissassouthernstylekitchen.com

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