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
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 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.
