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
Scale
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).
