Whether you’re seeking a hearty appetizer or a light entrée, this crab cake-style dish promises a burst of textures and tastes in every bite.
Makes 8-10 cakes
Fresh Corn Relish:
- 5 ears of corn, kernels removed
- 1 1/2 cups cherry tomatoes, quartered
- 1/2 cup red onion, diced
- 1/2 cup cilantro, chopped
- 1/4 cup balsamic vinegar
- 1/8 cup honey
- 4 tbsp. cooking oil, divided
- 1 small onion, finely diced
- 1 tbsp. garlic, minced
- 1 whole rotisserie chicken, skin removed and meat roughly chopped
- 2 eggs
- 1/2 cup mayo (olive oil-based, avocado-based or light mayo will do just fine)
- 1 tbsp. Worcestershire sauce
- 1 tbsp. Dijon mustard
- 1/3 cup scallions, thinly sliced
- 1/3 cup gluten-free breadcrumbs
- salt and pepper to taste
For Corn Relish:
- Combine all ingredients, cover and refrigerate until ready to use.
For Crab Cakes:
- In a skillet, heat 2 tablespoons of oil over medium heat. Add onions, sautéing until they’re soft and translucent but not brown, about 5 minutes. Stir in garlic and cook for an additional minute or until fragrant.
- In a bowl, combine the sautéed onion and garlic mixture with the chopped chicken, eggs, mayo, Worcestershire sauce, Dijon mustard, scallions and breadcrumbs. Season with salt and pepper and form into small cakes roughly the size of hockey pucks.
- Heat the remaining 2 tablespoons of oil in a skillet over medium heat. Once hot, add the chicken cakes, searing them for 4–5 minutes per side until nicely browned. Depending on the size of your skillet, you may need to cook the cakes in batches.
- Serve the chicken cakes warm, topped with chilled corn relish.
You can find gluten-free breadcrumbs in the baking aisle of most supermarkets. The best way to check if you’ve added the right amount of salt and pepper to the cake “batter” is to make a small test cake, sear it in a pan and taste it. These chicken cakes will keep for 3–4 days stored in a refrigerated airtight container.
Recipe courtesy of Rob Varner of Sheepshead Eats.