Coastal table - The Field Kitchen

Blue Swimmer Crab Cakes

20 minutes prep

10 minutes cook or dry

4 yield

Crab-forward cakes with lemon, scallion, mustard, and crisp crumbs.

Recipe reviewed 2026-07-21 · Identification and food safety are part of the method

Ingredients

1 pound cooked blue swimmer crab meat, shell checked
1 egg
1/3 cup panko plus coating
2 scallions
1 tablespoon Dijon
1 teaspoon lemon zest

Method

Check the crab carefully for shell.
Fold with egg, panko, scallion, mustard, and zest.
Form eight cakes and chill for 20 minutes.
Coat lightly and brown on both sides until hot throughout.

Field note & safety

Confirm current fishing rules and consumption advisories before keeping a catch. Keep it cold, prevent cross-contamination, and cook fish or shellfish to 145 F measured in the thickest part.

Meet the ingredient →Blue Swimmer Crab in the Trophy Room USDA temperature chart ↗Current minimum safe temperatures WA shellfish safety ↗Closures and biotoxin alerts

Watch it found or caught

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