Chicken Cakes With Tangy Remoulade Sauce | Emerils.com

Ingredients

• 1 tablespoon unsalted butter
• 1/2 cup finely chopped yellow onions
• 1/4 cup finely chopped celery
• 3 tablespoons seeded and finely chopped red bell pepper
• 3 tablespoons seeded and finely chopped yellow bell pepper
• 2 teaspoons minced garlic
• 3/4 teaspoon salt
• Pinch cayenne pepper
• 3 cups cooked chicken, finely shredded while warm
• 3 tablespoons finely chopped green onion tops, green part only
• 3/4 cup dried fine bread crumbs
• 1/3 cup mayonnaise
• 2 large eggs, lightly beaten
• 1 tablespoon Creole mustard
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup vegetable oil
• Tangy Remoulade Sauce