My hubby is allergic to shell fish & discovered it on accident. Due to religious practices, he never had shell fish growing up, so as an adult, wanted to try it. Well, you can imagine how that went. Every time I tell someone he's allergic, the reaction is always the same, how sorry they feel for him. Well, he honestly doesn't know what he's even missing, all he has ever had is shrimp. Naturally, since he can't eat shellfish, that also means, out of respect, I don't eat it either. My love for him greatly outweighs a need to eat my weight in oysters, crab cakes & scallops. About a week before this meal was served, we started talking about how to make a shellfish FREE version of crab cakes. Can you imagine planning a meal for a entire week? Most folks, would think that was nuts, who has the time for that? Well, us foodies/bloggers, it's what we love to do!!!
You can close your eyes, take a bite of these cakes & have no idea you are eating chicken. I almost cried, tears of joy because all those classic seafood flavors came rushing back. And for the first time in his life, he now knows what that tastes like. Finally, I can share with him something he has been denied from childhood. He was so sweet, when he took his first bite, he asked me "is this the way crab cakes taste?" I replied, "yep!!" And he kept all gobbling em down. He is so excited about the doors this dish is opening up, not just for him but for others like him.
I would like to personal thank my amazing friend, Kim from The Farmer's Wife for passing on her mother's recipe to me & allowing me to adapt it to our tastes. Thanks, Kim..I love you!!!
2 chicken breast, poached & shredded (2 cups cooked)
1 C panko bread crumbs, processed down in food processor
1/3 cup green onion, chopped
1 T dried parsley
8 oz cream cheese, softened
2 tsp lemon juice (about 1/2 lemon) with the zest
1 tsp Worcestershire sauce
1 tsp dijon mustard
1 T dill relish
salt & pepper to taste (suggestion 1 tsp salt & 1/2 tsp white pepper)
1 egg, beaten
2 to 4 T olive oil
In a medium bowl, combine everything but the egg. This way you can season & taste before the egg goes in. Once you are comfortable with the seasoning, add in the egg. If you can make a ball out of the mixture it's perfect & ready to be shaped. If not, just add a little milk or water to it until it comes together. Shape in to 8 small patties. I used a 1/3 cup measure to get them just right. In a cast iron skillet, over medium heat, cook in oil for 3-5 mins or until they just begin to brown. I served this with a homemade Remoulade sauce (see below).
Remoulade Sauce (inspired by Southern Bite)
1/2 cup mayo
1 1/2 tsp prepared horseradish (or 1 tsp dry)
1 T stone ground mustard
2 small garlic cloves,
1 tsp worcestershire sauce
1 tsp yellow mustard
2 tsp sweet paprika
1 tsp onion powder
1 tablespoon honey
2 T water to thin out (add a little at a time until it reaches the consistency you prefer)
1/2 tsp salt & 1/4 white pepper
Combine and refrigerate for several hours to allow flavors to come together.
Makes about 1/2 cup
Big southern hugs,