Got some canned chicken?
Make these delicious and low carb “crab” cakes tonight!
BRUCE’S POOR MAN’S CRAB CAKES
16-18 ounces canned chicken
1 1/2 teaspoons Old Bay seasoning
2 tablespoons fresh herbs, such as parsley and chives, chopped
2 tablespoons green onion tops, finely chopped
1/4 cup mayonnaise
Pinch salt, optional
1/4 cup coconut oil
Break the chicken up into very small bits. Squeeze all of the moisture out of the meat. Mix all of the ingredients and shape in 4 patties. I put a sheet of wax paper on a small baking sheet then dropped the chicken mixture into piles. I used my hands to shape each pile into a patty. Cover with plastic wrap and chill at least 1 hour.
Heat the coconut oil in a skillet over medium heat. Fry the patties 4-5 minutes per side, flipping carefully, until golden brown on each side. Drain on a paper towel and serve.
Makes 2-4 servings.
COOK’S NOTE: I like to serve these with a type of tartar sauce made by combining 1/2 cup mayo, 2 tablespoons of lemon juice, and 1 tablespoon Old Bay Seasoning. Since we like garlic, I’ll usually add a dash of powdered garlic, too.
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