Rating: 4.5 stars
24 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

Dish up this tasty variation on the classic crab cake in less than 40 minutes. The aioli (ay-OH-lee) topping is a garlic mayonnaise from the Provence region in France and a popular condiment there for meat and vegetables. It can be made in advance and refrigerated.

Karen Levin
Recipe by Cooking Light July 2006

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 2 chicken cakes and about 1 1/2 teaspoons aioli)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside.

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  • Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

  • Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.

  • To prepare aioli, combine 2 tablespoons mayonnaise and remaining ingredients in a small bowl. Serve with cakes.

Nutrition Facts

242 calories; calories from fat 26%; fat 7.1g; saturated fat 1.3g; mono fat 1.8g; poly fat 1.3g; protein 29.5g; carbohydrates 12.5g; fiber 0.5g; cholesterol 66mg; iron 1.6mg; sodium 749mg; calcium 44mg.
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