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In a large skillet, melt remaining 2 tablespoons butter over medium heat. Cook chicken cakes, in batches, if necessary 3 to 5 minutes per side, or until browned. Serve with tangy Creole Sauce. In a small skillet, melt 2 tablespoons butter over medium heat. Add red bell pepper, celery, and onion, and cook 5 minutes, or until tender.
Directions In a bowl, mix the chicken, cracker crumbs, onion, mayonnaise, tartar sauce, parsley, salt, pepper, and hot sauce. Form the mixture into 6 cakes. Heat the olive oil in a skillet over medium heat, and cook the cakes until evenly browned, about 5 minutes on each side. Drain on paper towels before serving.
In a large bowl, cream the butter, shortening, sugar and vanilla until light and fluffy. Add flour mixture; beat until light and fluffy, about 4 minutes. On a large platter or covered board (about 17 in. square), place 9-in. cake for chicken’s body with small cake above it for head.
Our Chicken Cakes are made in a similar style to a crab cake . We placed a mix of chicken breasts and thighs into the bowl of a food processor and processed the meat into small chunks. Then a mix of mayonnaise, eggs, cracker crumbs and lots of herbs and seasonings gives great flavor to the chicken mixture.
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