You don’t have to wait for Mardi Gras to break out the rémoulade sauce! This New Orleans specialty is a fun side to whip up any time you’re expecting company. Feel free to repurpose it to serve alongside shrimp or crab cakes.
Author:Addie Gundry
Prep Time:30 minutes
Chilling Time:30 minutes
Cook Time:8 minutes
Total Time:1 hour 8 minutes
Yield:Serves 8
Category:Appetizers
Ingredients
Scale
Chicken Cakes
4–5 tablespoons olive oil
1/4 cup finely diced red bell pepper
1/4 cup finely diced green bell pepper
1/4 cup finely diced celery
2 garlic cloves, minced
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
3 boneless, skinless chicken breasts, poached and chopped about 3 cups (see notes)
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon dry mustard
1/4 teaspoon ground red pepper
1 1/2 teaspoons Old Bay seasoning
1 teaspoon dried tarragon
2 cups panko bread
2 large eggs, beaten
Rémoulade Sauce
1/3 cup mayonnaise
1/4 cup chili sauce
2 teaspoons fresh lemon juice
2 teaspoons minced green onion
1 teaspoon capers, chopped
1/2 teaspoon Old Bav seasoning
1/4 teaspoon Worcestershire Sauce
1 teaspoon Dijon mustard
1 teaspoon garlic powder
A few drops of hot sauce
Instructions
For the chicken cakes: In a small sauté pan, heat 2 tablespoons of the olive oil over medium heat. Add the red and green bell peppers and the celery. Sauté until tender, then add the garlic, salt and black pepper.
In a medium bowl, combine the chopped chicken, mayonnaise, lemon juice, parsley, mustard, ground red pepper, Old Bay seasoning, tarragon, and 1 cup of the panko. Mix well. Mix in the cooked vegetables and the beaten eggs.
Pour the remaining panko into a separate shallow bowl.
Using a large ice cream scoop, form the chicken cakes and coat with the panko.
Flatten the cakes slightly and then place on a baking sheet. Chill for 30 minutes. While the cakes are chilling, prepare the rémoulade sauce.
For the rémoulade sauce: In a small bowl, combine the mayonnaise, chili sauce, lemon juice, green onion, capers, Old Bay seasoning, Worcestershire, mustard, garlic powder, and hot sauce. Mix well and chill.
Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat. Cook the chicken cakes for 3-4 minutes on each side until golden brown, adding the remaining 1 tablespoon olive oil if the pan looks dry.
Serve with the rémoulade sauce.
Notes
To poach the chicken, place the breasts in a pot. Cover with water. Bring to a boil. As soon as the water boils, reduce the heat to low, cover the pot, and allow the chicken to poach until done, 10–14 minutes, temperature for the chicken should be about 165 degrees F.
