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J Dub’s Chicken Cakes with Remoulade Sauce

4.8 from 8 reviews


Take your dinners from boring to BAM with this great family recipe!



Ingredients for Cakes

1 red bell pepper, chopped

1 green bell pepper, chopped

1 bunch of green onions, chopped

4 large cloves garlic, finely minced

3 cups chopped cooked chicken

4 T butter

2/3 cup mayonaise

4 T Creole Mustard

3 T Creole Seasoning   (Do not use a creole seasoning with salt listed as the first ingredient.  See my notes at the bottom of recipe)

Juice of 1/2 lemon

2 eggs, slightly beaten

2 cups Panko crumbs, divided

1/2 cup olive or avocado oil

Ingredients for Remoulade

1 cup mayonnaise

1/4 cup chili sauce

2 T capers, chopped

2 green onions, chopped

Juice from 1 lemon

1 T Creole seasoning

1 t granulated garlic

3 dashes favorite hot sauce, (I use Louisiana Hot Sauce)


Instructions for Cakes 

  1. Melt butter in a cast iron skillet.
  2. Add bell peppers and sauté until softened, approximately 3-5 minutes.
  3. Add the green onions and garlic and sauté for 30 seconds until fragrant.
  4. Turn heat off and allow mixture to cool.
  5. Meanwhile, in a large bowl, mix mayonnaise, mustard, lemon juice, and creole seasoning together.
  6. Add in chopped chicken and mix again.
  7. Next, add in the pepper mixture.
  8. Add 1 cup of Panko crumbs, reserving the remaining cup for later.
  9. Taste the mixture and season as necessary.
  10. Add lightley beaten eggs and mix well.
  11. Using your hands, shape the mixture into a cake the size of your palm.
  12. Dip each cake into the remaining bread crumbs to cover.
  13. Place each cake on a parchment lined cookie sheet.
  14. Once all of the cakes have been made, cover the cakes and place in the refrigerator to chill at least 1 hour.
  15. When you are ready to cook the cakes, heat up 1/2 cup oil in cast iron skillet.
  16. Cook the cakes in batches on low for 3-5 minutes on each side until browned.
  17. Serve with remoulade sauce.

Instructions for Remoulade Sauce

  1. Mix all of the ingredients together in a bowl.
  2. Chill the sauce until the cakes are ready.


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  1. You can make the cakes ahead of time and chill overnight in the fridge.
  2. The Cajun seasoning I use is called Tones NOT Tony Chachere’s.  I do not recommend using Tony Chachere’s seasoning.  It is extremely salty.  Although Tony Chachere’s may be great for edging the rim of a Bloody Mary glass, in my opinion, this seasoning is far too salty for cooking.  And, if you do decide to use Tony Chachere’s seasoning, you will need to adjust the amount of seasoning tremendously.
  3. If you are cooking several batches, place the cooked ones on an oven safe rack on a cookie sheet in a 200 degree Fahrenheit oven to keep warm.
  4. You can freeze the uncooked chicken cakes on parchment paper in a freezer zip lock bag.  Allow them to thaw completely in the refrigerator before cooking.
  5. My remoulade sauce is also excellent on a Po’ boy.
  • Prep Time: 20 minutes (plus 1 hour chilling time)
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Cuisine: American