The crab cake alternative...

I love crab cakes, but I think I've mentioned that my husband has a major aversion to fish or seafood. This is a poultry alternative, to a classic dish. I usually make these with leftover turkey from Thanksgiving. But it's also great with rotisserie chicken or just plain shredded chicken, any time of the year.

With turkey I serve these with left over gravy, but with chicken I came up with this great tangy mustard sauce. It's a hubby favorite.


CHICKEN OR TURKEY CAKES
(Recipe adapted from Cuisine at Home)

1 C. onion, diced
½ C. celery, diced
3 T. butter (When I'm trying to cook healthy, I simply saute the veggies with pam cooking spray.)
2 C. cooked shredded chicken or turkey
1 ½ C. Panko bread crumbs
¼ C. chopped fresh parsley (4 T. dried)
1 T. chopped fresh sage (1 t. dried)
1 T. chopped fresh thyme (1 t. dried)
1 ½ t. kosher salt
½ t. black pepper
4 eggs, beaten
4 T. olive oil, divided

1. Saute onion and celery in butter in a medium sauté pan over medium-high heat to soften. Transfer to a large bowl and let cool.
2. Add chicken, bread crumbs, and seasonings; stir in the eggs.
3. Form cakes using a packed 1/3-cup measuring cup, lightly pressing to make a 3 inch cake.
4. Transfer to a parchment lined and floured baking sheet; chill 15 minutes in the refrigerator.
5. Dust lightly with flour.
6. Fry cakes in a nonstick pan over medium-high heat in a 2 batches, using 2 T. oil per batch.
7. Cook until golden brown, about 4 minutes; flip and fry 1-2 more minutes.

Serve with Tangy Mustard dipping sauce. (Recipe below)

TANGY MUSTARD DIPPING SAUCE
(Mindi Original)

1/2 c. Grey Poupon Dijon mustard
1/2 c. oil
1 env. Italian salad dressing mix
3 tbsp. light brown sugar
1 tbsp. cider or wine vinegar

Combine all ingredients, stirring well until smooth. Cover and chill for 1 hour. Serve as dipping sauce for vegetables or grilled chicken kebabs. Makes 1 cup.