If you love the luxurious flavors of the sea and crave a dish that combines buttery, garlicky richness with tender seafood, then this Crab Cake Scampi Recipe is going to be your new favorite indulgence. Imagine crispy, golden crab cakes, each bite packed with sweet lump crab meat, served alongside succulent shrimp bathed in a vibrant, lemony garlic butter sauce. It’s a mouthwatering celebration of textures and tastes that promises to impress friends and family alike while feeling surprisingly approachable for home cooks. Let me take you through every step so you can bring this elegant yet comfort-driven dish to your table tonight.
Ingredients You’ll Need
For a dish this flavorful, the magic lies in using simple, fresh ingredients that work together to create a symphony of taste, texture, and color. Each ingredient not only plays its part but elevates the whole Crab Cake Scampi Recipe from good to unforgettable.
- 1 lb lump crab meat: The star of the dish, providing sweet, tender crab flavor, make sure to pick over for shells.
- 1/2 cup breadcrumbs (preferably panko): Adds necessary crunch and binds the crab cakes without making them dense.
- 1/4 cup mayonnaise: Keeps the crab cakes moist and adds a creamy richness.
- 1 large egg: Helps hold everything together for perfect patty formation.
- 1 tablespoon Dijon mustard: Gives a subtle tang that brightens the crab mixture.
- 1 tablespoon lemon juice: Adds a fresh citrus lift to balance the richness.
- 1 tablespoon chopped fresh parsley: For vibrant color and herbaceous notes.
- 1 teaspoon garlic powder: Infuses the crab cakes with gentle garlic warmth.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering.
- 1/4 teaspoon black pepper: Adds just the right amount of peppery bite.
- 1/4 cup olive oil: Used for frying, achieving that perfect golden crust on the crab cakes.
- 1 lb large shrimp, peeled and deveined: Tender, juicy, and perfect for soaking up the scampi sauce.
- 4 tablespoons unsalted butter: The foundation of the scampi sauce providing luscious richness.
- 3 cloves garlic, minced: Essential for that bold, fragrant scampi flavor.
- 1/4 teaspoon red pepper flakes (optional): Adds a gentle heat to the sauce, totally customizable.
- 1/2 cup dry white wine (or chicken broth): Adds depth and acidity, perfect for creating a luscious sauce.
- 1 tablespoon lemon juice: Brightens and balances the buttery garlic sauce.
- Salt and pepper to taste: Adjust seasoning to make the flavors shine.
- Fresh parsley, chopped: For garnishing with a fresh pop of green and flavor.
- 1/4 cup grated Parmesan cheese (optional): Adds umami richness on top if you’re feeling indulgent.
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 be delicate so the crab doesn’t break up too much; you want those lovely chunks of crab to shine through in every bite.
Step 2: Shape the Patties
Next, form your mixture into 6 to 8 evenly sized patties. This step is fun because it starts bringing your Crab Cake Scampi Recipe to life. Making them just the right size ensures they cook evenly and get beautifully browned all around.
Step 3: Fry the Crab Cakes
Heat olive oil in a large skillet over medium heat. Carefully place the crab cakes in the hot oil and fry for about 3 to 4 minutes on each side until golden brown and deliciously crispy. Once cooked, transfer them to a plate lined with paper towels while you prepare the scampi sauce.
Step 4: Make the Scampi Sauce and Cook Shrimp
In the same skillet, melt butter over medium heat. Toss in the minced garlic and red pepper flakes, sautéing just until fragrant, about 1 minute. Add the shrimp and cook them for 2 to 3 minutes on each side until pink and perfectly cooked through. Pour in the white wine (or chicken broth) and lemon juice, letting the sauce simmer gently for 2 to 3 minutes to marry the flavors and reduce slightly.
Step 5: Combine Crab Cakes and Scampi
Return the crab cakes to the skillet, spooning the gorgeous scampi sauce over the top. Let everything warm through together for a couple of minutes so the flavors meld beautifully. This step is all about harmonizing the crispy crab cakes with the vibrant sauce and tender shrimp.
Step 6: Garnish and Serve
Finish your Crab Cake Scampi Recipe with a sprinkling of fresh chopped parsley and, if you like, a dusting of grated Parmesan cheese. These touches add freshness and a slight salty umami punch that feels so special.
How to Serve Crab Cake Scampi Recipe
Garnishes
Fresh chopped parsley is essential for bright color and freshness, while a little grated Parmesan adds an irresistible savory depth. For presentation, a lemon wedge on the side not only looks inviting but allows diners to add a zesty squeeze if they like.
Side Dishes
This dish pairs wonderfully with light sides like garlic butter pasta, steamed asparagus, or a crisp green salad. The goal is to balance the richness of the Crab Cake Scampi Recipe with fresh, crisp textures that cleanse the palate.
Creative Ways to Present
Try serving these crab cakes on toasted baguette slices for an elegant appetizer, or stack them on a bed of herbed rice for a dinner centerpiece. You can also plate the shrimp and crab cakes separately drizzled with the scampi sauce, which adds a lovely visual appeal for a fancy occasion.
Make Ahead and Storage
Storing Leftovers
Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days. Keep the scampi sauce and shrimp separate if possible to maintain the best texture and flavor when reheating.
Freezing
You can freeze uncooked crab cakes for up to 1 month by placing them on a parchment-lined tray in the freezer until firm, then transferring to a sealed container or bag. For best results, fry them fresh, but freezing is a helpful option when you want to prep ahead.
Reheating
To reheat, gently warm the crab cakes in a skillet over medium-low heat to keep the crust crisp. Warm the scampi sauce and shrimp separately in a pan or microwave and then combine just before serving. This keeps everything tasting fresh and delicious.
FAQs
Can I use canned crab meat for this Crab Cake Scampi Recipe?
While lump crab meat is preferred for its texture and flavor, you can use canned crab meat if needed. Just be sure to drain it well and check for any shell pieces before mixing.
Is it okay to substitute the white wine with another liquid?
Absolutely! Chicken broth or vegetable broth are great alternatives that still provide the savory element needed in the scampi sauce without the alcohol.
How do I prevent the crab cakes from falling apart?
Be gentle when mixing and avoid overworking the crab meat. Also, using the egg and mayonnaise as binders helps keep the patties intact while cooking.
Can I make this recipe gluten-free?
Yes! Substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Just be sure the other ingredients, like sauces, are gluten-free as well.
What’s the best way to get a crispy crust on the crab cakes?
Use panko breadcrumbs and fry in a hot pan with enough olive oil to cover the bottom, turning carefully after a few minutes without overcrowding the pan.
Final Thoughts
If you’re looking to impress without stress, this Crab Cake Scampi Recipe is a true winner. It delivers big on flavor with elegant touches that feel special yet come together simply and quickly. Whether you serve it for a cozy dinner or a festive gathering, the buttery garlic sauce, crispy crab cakes, and tender shrimp create a meal that’s downright addictive. Give it a try and watch it become a new favorite in your culinary repertoire!
Print
Crab Cake Scampi Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Seafood
- Method: Frying
- Cuisine: American
Description
This Crab Cake Scampi recipe combines crispy, flavorful crab cakes with succulent shrimp in a garlicky, buttery scampi sauce. Perfectly pan-fried crab cakes paired with shrimp simmered in white wine and lemon create an elegant, delicious meal that’s ready in under 30 minutes.
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 crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, parsley, garlic powder, salt, and pepper, taking care not to break up the crab meat too much.
- Form the Crab Cakes: Shape the mixture into 6-8 patties, depending on your preferred size.
- Heat the Oil: Warm the olive oil in a large skillet over medium heat.
- Cook the Crab Cakes: Fry the crab cakes for 3-4 minutes on each side until they are golden brown and crispy. Remove them from the skillet and set aside.
- Prepare the Scampi Sauce: In the same skillet, melt the butter over medium heat.
- Sauté Garlic and Red Pepper Flakes: Add minced garlic and red pepper flakes (if using), cooking for about 1 minute until fragrant.
- Cook the Shrimp: Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through.
- Add Liquids and Simmer: Pour in the white wine (or chicken broth) and lemon juice, stirring to combine. Let the sauce simmer for 2-3 minutes to reduce slightly.
- Combine and Heat Through: Return the crab cakes to the pan, spoon the scampi sauce over them, and let everything heat through for an additional 2-3 minutes.
- Garnish and Serve: Sprinkle with chopped fresh parsley and grated Parmesan cheese if desired. Serve immediately.
Notes
- Use lump crab meat for the best texture and flavor.
- Be gentle when mixing to keep the crab cakes tender and flaky.
- For a non-alcoholic version, substitute white wine with chicken broth.
- Red pepper flakes can be omitted or adjusted to your preferred spice level.
- Make sure the olive oil is hot enough before frying to ensure crispy crab cakes.
- Serve with a side of fresh salad or steamed vegetables for a complete meal.
