vegetarian chicken cake recipe

The salty tang of the Chesapeake Bay always lingered in my memories. Summers spent crabbing off my grandfather’s rickety dock, the thrill of the catch, the communal feast that followed – those were the days. But, alas, times change. Sustainable seafood practices became paramount, and the price of truly good crab meat skyrocketed. My restaurant, known for its innovative takes on classic regional dishes, needed to adapt. I couldn’t, in good conscience, serve inferior crab cakes. The challenge was clear: recreate that beloved flavor, that delicate texture, that je ne sais quoi, without using a single ounce of crab.

Years of experimentation followed. Countless iterations, tasting panels, and moments of near despair. Then, the breakthrough came. A blend of carefully selected chicken, seasoned with the right balance of Old Bay-inspired spices and aromatic vegetables, bound together with a touch of richness and a whisper of lemon. The result? A crabless chicken cake that even my crab-loving grandfather would have approved of. This isn’t just a substitute; it’s a reinvention. A dish that honors tradition while embracing a more sustainable and accessible future. It’s a taste of the bay, reimagined. These Crabless Chicken Cakes quickly became a staple on my menu, a testament to the power of innovation and the enduring appeal of comfort food, elevated. The secret, as always, lies in the details. The quality of the ingredients, the precision of the technique, and, most importantly, the love that goes into every bite.

Ingredient Deep Dive

Substitutions & Swaps

For a vegetarian option, substitute the chicken with hearts of palm. Finely chop the hearts of palm to mimic the shredded texture of crab meat. Increase the Old Bay seasoning slightly to compensate for the lack of inherent seafood flavor.

If you’re looking for a gluten-free alternative, replace the panko breadcrumbs with gluten-free panko or almond flour for coating. Ensure that your Worcestershire sauce is also gluten-free, as some brands contain gluten.

For those with egg allergies, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) as a binder.

If you don’t have Old Bay seasoning on hand, you can create your own blend by combining celery salt, paprika, black pepper, cayenne pepper, and ground mustard. Adjust the ratios to your liking.

To make the cakes spicier, add a pinch of cayenne pepper or a finely diced jalapeño to the mixture.

For a leaner option, use ground chicken breast instead of ground chicken. Be mindful that ground chicken breast can be drier, so you may need to add a touch more mayonnaise to maintain the desired consistency.

Experiment with different vegetables, such as finely diced green bell pepper or corn kernels, for added texture and flavor.

Equipment Guide

• Large mixing bowl

• Cutting board

• Chef’s knife

• Measuring cups and spoons

• Meat grinder (optional, if grinding your own chicken)

• Skillet or frying pan

• Spatula

• Cookie scoop or ice cream scoop (for portioning)

• Paper towels

Step-by-Step Walkthrough

1. Prepare the Chicken: If using chicken breasts, grind them using a meat grinder or food processor until coarsely ground. Alternatively, use pre-ground chicken.
2. Sauté the Vegetables: In a small skillet, sauté the diced celery, red bell pepper, and yellow onion over medium heat until softened, about 5-7 minutes. This step helps to mellow the flavors and prevent them from being too harsh in the finished cakes. Let cool slightly.
3. Combine the Ingredients: In a large mixing bowl, combine the ground chicken, sautéed vegetables, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, lemon juice, egg, and panko breadcrumbs. Season with salt and pepper to taste.
4. Mix Gently: Gently mix all the ingredients together until just combined. Be careful not to overmix, as this can result in tough cakes.
5. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the flavors to meld together and the mixture to firm up, making it easier to shape the cakes.
6. Shape the Cakes: Using a cookie scoop or ice cream scoop, portion the mixture into equal-sized balls. Gently flatten each ball into a cake shape, about 3/4 inch thick.
7. Coat the Cakes: Place additional panko breadcrumbs on a plate. Gently dredge each cake in the breadcrumbs, ensuring that it is evenly coated on all sides.
8. Cook the Cakes: Heat a generous amount of oil in a large skillet over medium heat. Once the oil is hot, carefully place the cakes in the skillet, ensuring that they are not overcrowded.
9. Cook Until Golden Brown: Cook the cakes for about 4-5 minutes per side, or until they are golden brown and cooked through.
10. Drain on Paper Towels: Remove the cakes from the skillet and place them on a plate lined with paper towels to drain off any excess oil.
11. Serve Immediately: Serve the Crabless Chicken Cakes immediately, with tartar sauce, lemon wedges, or your favorite dipping sauce.

Expert Tips & Troubleshooting

• Don’t Overmix: Overmixing the chicken mixture can result in tough and rubbery cakes. Mix the ingredients gently until just combined.

• Chill the Mixture: Chilling the mixture is crucial for preventing the cakes from falling apart during cooking. It also allows the flavors to meld together.

• Control the Heat: Cooking the cakes over medium heat ensures that they cook through evenly without burning.

• Don’t Overcrowd the Pan: Overcrowding the pan can lower the oil temperature and result in soggy cakes. Cook the cakes in batches, if necessary.

• Adjust the Seasoning: Taste the mixture before shaping the cakes and adjust the seasoning as needed.

• If the cakes are too dry: Add a little more mayonnaise or a splash of milk to the mixture.

• If the cakes are too wet: Add a little more panko breadcrumbs to the mixture.

• For extra crispy cakes: After coating the cakes in breadcrumbs, refrigerate them for another 30 minutes before cooking.

Flavor Variations

• Spicy Crabless Chicken Cakes: Add a pinch of cayenne pepper or a finely diced jalapeño to the mixture.

• Lemon Herb Crabless Chicken Cakes: Add a tablespoon of chopped fresh dill and the zest of one lemon to the mixture.

• Cajun Crabless Chicken Cakes: Use Cajun seasoning instead of Old Bay seasoning.

• Mediterranean Crabless Chicken Cakes: Add a tablespoon of chopped fresh oregano, a tablespoon of chopped sun-dried tomatoes, and a sprinkle of feta cheese to the mixture.

• Asian-Inspired Crabless Chicken Cakes: Add a tablespoon of soy sauce, a teaspoon of grated ginger, and a pinch of red pepper flakes to the mixture. Serve with a sweet chili sauce.

Storage & Reheating

Storage: Cooked Crabless Chicken Cakes can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating:

• Oven: Preheat oven to 350°F (175°C). Place the cakes on a baking sheet and bake for 10-15 minutes, or until heated through.

• Skillet: Heat a small amount of oil in a skillet over medium heat. Cook the cakes for 3-4 minutes per side, or until heated through and slightly crispy.

• Microwave: While not ideal, you can reheat the cakes in the microwave on high for 1-2 minutes, or until heated through. Be aware this method may make the cakes soggy.

Freezing is not recommended as it can alter the texture of the chicken cakes.

FAQ Section

Q: Can I use dark meat chicken instead of white meat?

A: While you can use dark meat chicken, it will affect the texture and flavor of the cakes. Dark meat is richer and more flavorful, but it can also be tougher than white meat. If you use dark meat, I recommend using a mixture of both dark and white meat for the best results.

Q: Can I make these ahead of time?

A: Yes, you can make the chicken mixture ahead of time and store it in the refrigerator for up to 24 hours. However, I recommend shaping and cooking the cakes just before serving for the best flavor and texture.

Q: What’s the best dipping sauce for these cakes?

A: Tartar sauce is a classic choice, but you can also serve them with lemon wedges, remoulade sauce, cocktail sauce, or any other dipping sauce you enjoy.

Q: Can I bake these instead of frying them?

A: Yes, you can bake these for a healthier option. Preheat your oven to 375°F (190°C), place the cakes on a lightly oiled baking sheet, and bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.

Nutrition Information

(Approximate values per serving, assuming 6 servings)

Please note that these are estimates and can vary depending on the specific ingredients used.

Disclaimer: This recipe is intended for informational purposes only. Consult with a healthcare professional or registered dietitian for personalized dietary advice. Individual results may vary.