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Hot Honey Salmon Crab Cakes

30 mins
6 Servings

Ingredients:

For the crab cakes:

  • 8 ounces Ducktrap Hot Honey Salmon
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 teaspoon Chesapeake Bay seasoning
  • 1 teaspoon Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 large egg
  • 8 ounces fresh lump crab
  • ⅓ cup scallions, chopped
  • ½ cup panko breadcrumbs + additional for sprinkling

For the aioli:

  • ¾ cup full-fat mayonnaise
  • 1½ tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, grated
  • 1 teaspoon honey
  • ½ teaspoon hot sauce
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 450℉. Line a baking tray with foil and grease with cooking spray.
  2. Make the crab cakes: In a large bowl, whisk together salt, pepper, Chesapeake Bay seasoning, mustard, mayonnaise, and egg.
  3. Remove salmon skin and break into medium chunks. Add salmon, crab, scallions, and ½ cup panko. Gently mix, keeping crab pieces intact.
  4. Scoop mixture using a large cookie scoop or ½ cup, pack tightly, and place on the tray. Do not flatten.
  5. Lightly spray tops with cooking spray and sprinkle with panko.
  6. Bake 15–17 minutes, until lightly golden.
  7. Make the aioli: In a small bowl, whisk together mayonnaise, lemon juice, mustard, garlic, honey, and hot sauce. Season with salt and pepper.
  8. Let crab cakes cool slightly, then serve warm with aioli. Enjoy!