Are you ready to elevate your dinner game with a dish that combines the best of both worlds? Imagine sinking your teeth into a delectable crab cake that’s not only packed with flavor but also features tender, shredded chicken! Our "Easy Chicken Crab Cakes" recipe is a culinary delight that promises to impress your family and friends without spending hours in the kitchen. With just 35 minutes from prep to plate, you’ll be serving up a gourmet experience that’s sure to have everyone asking for seconds. Dive into this mouthwatering recipe and discover how to create these irresistible cakes that are perfect for any occasion!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup cooked chicken, shredded
- 1 cup crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 cup of cooked shredded chicken, 1 cup of crab meat, 1/2 cup of breadcrumbs, 1/4 cup of mayonnaise, 1 egg, 1 tsp of Dijon mustard, and salt and pepper to taste.
- In a large mixing bowl, combine the shredded chicken and crab meat. Gently mix them together using a fork or your hands, being careful not to break up the crab meat too much.
- Add the breadcrumbs to the bowl. This will help bind the mixture and give the crab cakes a nice texture.
- In a separate small bowl, whisk together the mayonnaise, egg, Dijon mustard, salt, and pepper until well combined. This mixture will add moisture and flavor to the crab cakes.
- Pour the mayonnaise mixture into the bowl with the chicken and crab meat. Gently fold the ingredients together until everything is evenly coated and combined. Avoid over-mixing to keep the cakes tender.
- Once the mixture is well combined, cover the bowl with plastic wrap and refrigerate for about 10 minutes. This will help the mixture firm up and make it easier to shape into cakes.
- After chilling, remove the mixture from the refrigerator. With your hands, shape the mixture into patties, about 2-3 inches in diameter and 1 inch thick. You should be able to make about 8 patties.
- Heat a large skillet over medium heat and add a tablespoon of oil (olive oil or vegetable oil works well). Once the oil is hot, carefully place the crab cakes in the skillet, making sure not to overcrowd the pan.
- Cook the crab cakes for about 4-5 minutes on each side, or until they are golden brown and crispy. Use a spatula to gently flip them over to avoid breaking.
- Once cooked, remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve the chicken crab cakes warm, garnished with fresh herbs or a squeeze of lemon juice if desired. They pair well with a side salad or dipping sauce of your choice.
Tips
- Ingredient Quality Matters: Use high-quality crab meat for the best flavor. Fresh or canned lump crab meat works wonderfully, but ensure it’s well-drained if using canned.
- Chill for Better Texture: Don’t skip the chilling step! Refrigerating the mixture for about 10 minutes helps it firm up, making it easier to shape the cakes and ensuring they hold together while cooking.
- Don’t Overmix: When combining the ingredients, be gentle. Overmixing can lead to tough crab cakes, so fold the mixture until just combined for a tender bite.
- Perfectly Golden Brown: Keep an eye on the heat while cooking. If the oil is too hot, the outside may burn before the inside is cooked. Medium heat is ideal for achieving that perfect golden crust.
- Serve with Style: Elevate your presentation by garnishing with fresh herbs, a squeeze of lemon, or a zesty dipping sauce. Pair them with a light salad or your favorite side for a complete meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 10g
Protein: 25g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 120mg
