Easy Chicken "Crab" Cakes

Easy Chicken "Crab" Cakes 2 10 oz. cans chicken breast (can also substitute crab) 4 pieces cooked bacon 3/4 c. Sargento 4 State Cheddar Cheese 1/2 c. diced red pepper 1/2 c. finely chopped kale 1/2 c. oyster cracker crumbs 1 egg beaten 1/4 c. mayonnaise 1 tsp. southwest seasoning 1 garlic clove minced salt & pepper to taste 1/2 c. oyster cracker crumbs for breading Sauce: Creamy Southwest Dipping Sauce 1 c. mayonnaise 1/3 c. roasted red pepper chopped 4 tsp. Southwest seasoning 2 tsp. honey 1 tsp. minced garlic 1 tsp. honey mustard Combine all ingredients in small food processor and blend until smooth. Serve with your favorite snacks or appetizers Combine chicken, bacon, cheese, red pepper, kale, cracker crumbs, egg, mayonnaise, and seasonings in a bowl and mix well. Shape into small cakes (about 1/4 c. each) and coat with cracker crumbs. Saute the cakes in butter in a skillet until brown on both sides. Serve with Creamy Southwest Dipping Sauce. *Can be made in advance, stored in refrigerator, and reheated at 400 degrees for 10-15 minutes.