If you are craving a dish that perfectly blends the delicate sweetness of fresh crab with the rich, buttery flavors of scampi, then this Crab Cake Scampi Recipe is absolutely for you. Imagine golden, crispy crab cakes nestled under a luscious garlic butter sauce, studded with tender shrimp and bright hints of lemon and parsley. Each bite offers a beautiful balance of textures and vibrant flavors that feels indulgent yet refreshingly light. Whether for a special dinner or an impressive weekend meal for friends, this recipe promises a seafood experience you’ll want to revisit again and again.
Ingredients You’ll Need
The beauty of this Crab Cake Scampi Recipe lies in its straightforward, high-quality ingredients that come together to create a dish bursting with flavor. Every component is essential, from the lump crab meat that forms the star to the fresh parsley and lemon juice that brighten the sauce. These ingredients don’t just add taste; they add texture, aroma, and color that will elevate your plate to something truly extraordinary.
- 1 lb lump crab meat: Fresh, carefully picked to avoid shells, ensuring every bite is pure crab sweetness.
- 1/2 cup breadcrumbs (preferably panko): Adds the perfect crunch and helps bind the crab cakes gently.
- 1/4 cup mayonnaise: Brings creaminess and helps keep the crab cakes tender.
- 1 large egg: Acts as a natural binder to hold the crab cakes together without heaviness.
- 1 tablespoon Dijon mustard: Provides a subtle tang that enhances the overall flavor profile.
- 1 tablespoon lemon juice: Infuses brightness, balancing the richness of the crab and butter.
- 1 tablespoon chopped fresh parsley: Freshness and a pop of green that adds vibrancy.
- 1 teaspoon garlic powder: Deepens the savory note throughout the crab mixture.
- 1/4 teaspoon salt: Perfectly seasons the crab cakes without overwhelming delicate flavors.
- 1/4 teaspoon black pepper: Adds a mild, warming heat.
- 1/4 cup olive oil: Essential for frying to get that golden, crispy crust.
- 1 lb large shrimp, peeled and deveined: A succulent addition to the scampi sauce for extra seafood goodness.
- 4 tablespoons unsalted butter: The base of the luxurious garlic butter scampi sauce.
- 3 cloves garlic, minced: Infuses the sauce with aromatic depth.
- 1/4 teaspoon red pepper flakes (optional): Adds a gentle kick to brighten the sauce.
- 1/2 cup dry white wine (or chicken broth): Deglazes the pan and adds complexity to the sauce.
- 1 tablespoon lemon juice: Enhances the tanginess and freshness in the sauce.
- Salt and pepper to taste: To adjust flavors perfectly.
- Fresh parsley, chopped (for garnish): Final touch for color and freshness.
- 1/4 cup grated Parmesan cheese (optional, for garnish): Adds a subtle umami finish if desired.
How to Make Crab Cake Scampi Recipe
Step 1: Prepare the Crab Cake Mixture
Start by gently combining the lump crab meat with breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, parsley, garlic powder, salt, and pepper in a large bowl. The key here is to mix carefully without breaking up the crab meat too much. This delicate handling ensures your crab cakes will have those coveted chunks of tender crab in every bite, not a mushy blend.
Step 2: Form the Patties
Next, shape the mixture into 6 to 8 patties, depending on your preferred size. This step sets the stage for the golden crust you’ll achieve later, so handle them gently and try to keep them uniform for even cooking. If the mixture feels too sticky, a quick chill in the fridge can help firm things up.
Step 3: Fry the Crab Cakes
Heat olive oil in a skillet over medium heat. Once hot, fry each crab cake for approximately 3 to 4 minutes per side. You’re looking for a crispy golden crust that holds together when flipped. Remove the crab cakes once done and set them aside, letting them rest while you prepare the scampi sauce. This frying step is where your crab cakes develop their signature crunch and color.
Step 4: Make the Scampi Sauce with Shrimp
In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes (if using), sautéing just about a minute until fragrant – be careful not to burn the garlic! Add the shrimp, cooking 2 to 3 minutes per side until they turn pink and are cooked through. Pour in the dry white wine or chicken broth along with the lemon juice, stirring well to combine. Let this simmer gently for 2 to 3 minutes, allowing the sauce to reduce slightly and concentrate in flavor.
Step 5: Combine and Finish
Return the crab cakes to the skillet, nestling them in the scampi sauce. Spoon the sauce generously over the top of each cake and let everything warm through together for another 2 to 3 minutes. This final step helps the flavors marry beautifully and ensures each bite of crab cake is luxuriously coated with that buttery garlic sauce. Garnish with freshly chopped parsley and a sprinkle of Parmesan cheese if you like, and get ready to impress!
How to Serve Crab Cake Scampi Recipe
Garnishes
Fresh parsley is your best friend here, adding a burst of green and freshness that cuts through the richness of the scampi sauce. A light dusting of Parmesan cheese gives a subtle savory depth and a touch of indulgence. For a vibrant pop, a few lemon wedges on the side allow each person to add extra brightness if desired.
Side Dishes
This Crab Cake Scampi Recipe pairs beautifully with simple side dishes that soak up the flavorful sauce. Think crusty garlic bread to mop up every last bit, or a light arugula salad dressed with lemon vinaigrette to complement the seafood without overpowering it. If you prefer something heartier, creamy mashed potatoes or buttery risotto make excellent companions.
Creative Ways to Present
For a more elegant presentation, try plating the crab cakes stacked slightly and drizzling the scampi sauce artistically around the plate. Adding a small mound of saffron-infused rice or vibrant grilled vegetables can add visual appeal and balance to your dish. Whether serving family-style or a plated dinner, the color contrast of golden crab cakes against bright green herbs and red pepper flakes will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the crab cakes and scampi sauce separately in airtight containers in the refrigerator. This helps keep the crab cakes from becoming soggy. Consume within 2 days for the best texture and flavor.
Freezing
You can freeze uncooked crab cakes before frying by placing them on a baking sheet, freezing until solid, then transferring to a freezer-safe container. Freeze for up to 1 month. When ready to cook, thaw overnight in the fridge and proceed with frying. The scampi sauce is best made fresh for optimal brightness and texture.
Reheating
Reheat crab cakes gently in a skillet with a little oil over medium heat to crisp up the exterior again. Warm the scampi sauce on the stove over low heat, stirring occasionally. Pour the warm sauce over the crab cakes just before serving to revive that fresh, saucy experience.
FAQs
Can I use canned crab meat for this recipe?
While fresh lump crab meat is ideal for the best texture and flavor, quality canned crab meat can be used in a pinch. Just be sure to drain it well and handle gently to avoid breaking it up.
Is it necessary to use white wine in the scampi sauce?
White wine adds a lovely depth and acidity, but if you prefer not to use alcohol, chicken broth is a great substitute that still offers savory complexity.
Can I make this recipe gluten-free?
Absolutely! Simply swap the breadcrumbs for gluten-free panko or crushed gluten-free crackers to keep the crab cakes crisp without gluten.
What’s the best way to avoid crab cakes falling apart?
Gently mix the ingredients and avoid overworking the crab meat. Also, chilling the formed patties before frying helps them hold together better during cooking.
Can I prepare parts of this recipe ahead of time?
Yes! You can mix and form the crab cakes up to a day in advance and keep them refrigerated. It saves time on the day of cooking and helps with portion control.
Final Thoughts
This Crab Cake Scampi Recipe is a true crowd-pleaser that brings together the best of seafood in a dish that feels both refined and comforting. From the mouthwatering crab cakes to the fragrant, buttery scampi sauce, it’s a recipe worth trying whenever you want to impress yourself or your guests with something special. Give it a go — your taste buds will thank you!
Print
Crab Cake Scampi Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 to 4 servings (6-8 crab cakes)
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Delicious Crab Cake Scampi combines crispy, golden crab cakes with succulent shrimp cooked in a garlic butter wine sauce. This elegant seafood dish is perfect for a special dinner and sure to impress with its rich flavors and satisfying textures.
Ingredients
For the Crab Cakes
- 1 lb lump crab meat, drained and picked over for shells
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil (for frying)
For the Scampi and Shrimp
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine (or chicken broth)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 1/4 cup grated Parmesan cheese (optional, for garnish)
Instructions
- Prepare the Crab Cake Mixture: In a large bowl, gently combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, chopped parsley, garlic powder, salt, and black pepper. Mix carefully to avoid breaking up the crab meat too much.
- Form the Patties: Shape the mixture into 6 to 8 evenly sized patties, depending on your preferred size.
- Heat Olive Oil: Place a large skillet over medium heat and heat the olive oil until shimmering.
- Fry the Crab Cakes: Fry the crab cakes in the hot oil for 3 to 4 minutes on each side, or until they develop a golden brown and crispy crust. Once cooked, remove them from the skillet and set aside on a plate.
- Melt Butter and Sauté Garlic: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and red pepper flakes (if using), sautéing for about 1 minute until fragrant but not browned.
- Cook the Shrimp: Add the peeled and deveined shrimp to the skillet, cooking for 2 to 3 minutes per side until pink and opaque.
- Add Wine and Lemon Juice: Pour in the dry white wine (or chicken broth) and lemon juice. Stir to combine and let the sauce simmer for 2 to 3 minutes to slightly reduce and concentrate flavors.
- Combine and Heat Through: Return the fried crab cakes to the skillet. Spoon the flavorful scampi sauce and cooked shrimp over the crab cakes, allowing everything to heat together for another 2 to 3 minutes.
- Garnish and Serve: Sprinkle with chopped fresh parsley and grated Parmesan cheese (optional) before serving immediately for the best flavor and texture.
Notes
- Be gentle when mixing the crab meat to keep the cakes tender and flaky.
- If you prefer a spicier dish, increase the red pepper flakes or add a pinch of cayenne pepper.
- Substitute gluten-free breadcrumbs to make this recipe gluten-free.
- Use chicken broth instead of white wine if you prefer a non-alcoholic version.
- To keep crab cakes warm while making scampi sauce, place them on a baking sheet in a low oven (about 200°F/90°C).
