Crabless Chicken Cakes

Crabless Chicken Cakes


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

Ingredients 25 m {{adjustedServings}} servings 407 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Rotisserie Chicken

See how to season and cook a whole chicken on a rotisserie.

Spicy Avocado Chicken

Pan-fried chicken topped with a fresh avocado and red onion salsa.

Rate recipe

Your rating


Reviews 37

  1. 43 Ratings


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.


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.


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