Chicken “Crab” Cakes for Easy, Budget-Friendly Home Entertaining

Coastal-inspired and easy to prepare, these chicken “crab” cakes bring a relaxed, elevated feel to everyday entertaining at home.

If you love crab cakes—but not always the price—this is a simple alternative that still feels worth serving.

We started making these for casual dinners at home, but they’ve quickly become one of those go-to recipes we come back to anytime we have people over.

Crisp on the outside and tender in the center, they’re just familiar enough to feel right on the table—and pair perfectly with a simple cocktail and an easy spring table setting.

We served these alongside our Forget Me Not Rosé Spritz and a simple spring table built around soft spring tones, natural textures, and an easy layered setting—both linked below.

Why This Works

This recipe keeps things simple without losing what makes crab cakes so good in the first place.

Chicken holds its texture well and gives you that same satisfying bite
Old Bay, lemon, and Dijon bring that classic coastal flavor forward
An air fryer (or quick pan finish) gives you a crisp exterior with minimal effort.
The mixture can be made ahead, making it easy for relaxed entertaining

Ingredients

Simple, accessible ingredients—most of which you likely already have on hand.

2 cups shredded rotisserie chicken
½ cup breadcrumbs (panko preferred)
¼ cup mayonnaise
1 large egg
1 tsp Dijon mustard
1 tsp Old Bay seasoning
1 tbsp lemon juice
2 tbsp finely chopped green onion
2 tbsp finely diced red bell pepper
1 tbsp chopped parsley (optional)

If using freshly cooked chicken, let it cool slightly before mixing so the texture holds together better.

How to Make Chicken “Crab” Cakes

These come together quickly and cook in just a few minutes, making them perfect for an easy dinner or casual gathering.

Air Fryer Method (Recommended)

In a large bowl, combine the shredded chicken, breadcrumbs, mayonnaise, egg, Dijon mustard, Old Bay, lemon juice, green onion, red bell pepper, parsley, and celery.
Mix gently until just combined—overmixing will make the cakes dense.
Form into small patties, about 2–3 inches wide.
Preheat the air fryer to 375°F.
Lightly spray the basket and the tops of the cakes.
Cook for 10–12 minutes, flipping halfway through.
Cook until golden and crisp on the outside.

We’ve started using an air fryer for these—it gives you a crisp finish with less effort and has quickly become our go-to method for this kind of recipe.

Skillet Method (Alternative)

Heat a skillet over medium heat with olive oil or butter
Cook for 3–4 minutes per side until golden brown
Remove and let rest briefly before serving

Serve warm with a simple salad, a squeeze of lemon, and something cold to drink.

What to Serve With It

These are best served simply, with a few fresh sides and something cold to drink. The goal is easy, relaxed, and just a little elevated.

A Simple Spring Salad

A light spring mix with a Dijon white wine vinaigrette balances the richness of the cakes without competing with them.

Spring mix greens
Thinly sliced cucumber
Shaved parmesan or feta
Dijon white wine vinaigrette

Something Cold to Drink

Keep it simple—something crisp and refreshing works best here.

Chilled white wine or rosé
Sparkling water with lemon
A light citrus cocktail

For a Smaller Bite

These also work beautifully as an appetizer. Form smaller cakes and serve them on a platter with a light dipping sauce for an easy, crowd-friendly option.

We love serving them this way on a simple tray for outdoor gatherings and spring tables.

Bringing It All Together

This is the kind of recipe that makes entertaining feel easy. It comes together quickly, uses simple ingredients, and still feels like something worth serving. Whether it’s a casual weeknight or a few people over on the weekend, it’s the kind of dish you’ll come back to again and again.

If you try these, let me know how you serve them—I’m always looking for new variations on a classic.