If you are a seafood lover like me, then the Crab Cake Scampi Recipe is about to become your new favorite go-to dish. This delicious creation perfectly marries the crispy, golden goodness of tender crab cakes with the rich, garlicky, buttery flavors of classic scampi, finished off with plump shrimp swimming in a zesty white wine sauce. Every bite bursts with freshness, a touch of heat from red pepper flakes, and a bright pop of lemon that keeps you coming back for more. It’s elegant enough for a special dinner yet comforting and easy enough for a weeknight treat. Trust me, once you try this Crab Cake Scampi Recipe, it will quickly steal a place in your recipe repertoire for all occasions.
Ingredients You’ll Need
Getting the ingredients right is key to making this Crab Cake Scampi Recipe truly shine. Each element plays a crucial role in layering a harmony of flavors and textures, from the delicate lump crab meat to the fragrant garlic and fresh parsley, creating a dish that’s fresh, flavorful, and downright irresistible.
- 1 lb lump crab meat: Carefully drained and picked over for shells to ensure every bite is pure crab delight.
- 1/2 cup breadcrumbs (preferably panko): Adds the perfect crunch and helps bind the crab cakes together without weighing them down.
- 1/4 cup mayonnaise: Keeps the crab cakes moist and adds a silky richness.
- 1 large egg: Acts as a natural binder to hold the crab cakes in shape.
- 1 tablespoon Dijon mustard: Provides a subtle tang that elevates the flavor profile.
- 1 tablespoon lemon juice: Injects brightness and balances the rich seafood flavors.
- 1 tablespoon chopped fresh parsley: Brings vibrant color and a fresh herbal note.
- 1 teaspoon garlic powder: Enhances the savory base with warm, mellow garlic tones.
- 1/4 teaspoon salt: Seasoning is everything; it brings all ingredients to life.
- 1/4 teaspoon black pepper: Adds just the right kick of spice.
- 1/4 cup olive oil (for frying): Helps achieve that beautiful golden crust on the crab cakes.
- 1 lb large shrimp, peeled and deveined: Sweet, juicy, and perfect for complementing the crab cakes in the scampi sauce.
- 4 tablespoons unsalted butter: The heart of the scampi sauce offering rich, creamy decadence.
- 3 cloves garlic, minced: Fresh garlic gives the sauce its signature aromatic punch.
- 1/4 teaspoon red pepper flakes (optional): Offers a gentle heat to balance the buttery sauce for those who like a little spice.
- 1/2 cup dry white wine (or chicken broth): Adds depth and a lovely acidic lift to the sauce.
- 1 tablespoon lemon juice: Elevates the sauce with bright citrus notes.
- Salt and pepper to taste: Essential for seasoning throughout cooking.
- Fresh parsley, chopped (for garnish): Adds freshness and a splash of green for presentation.
- 1/4 cup grated Parmesan cheese (optional, for garnish): Offers a nutty, savory finish if you want to get a little extra indulgent.
How to Make Crab Cake Scampi Recipe
Step 1: Prepare the Crab Cake Mixture
Begin by gently combining the lump crab meat with the breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, fresh parsley, garlic powder, salt, and black pepper in a large bowl. The key here is to be gentle so the lump crab remains intact, giving each cake those lovely big bites of crab. This mixture already smells amazing and forms the foundation of our dish.
Step 2: Shape and Fry the Crab Cakes
Next, form the mixture into 6 to 8 patties, depending on your preferred size. Heat olive oil in a skillet over medium heat until shimmering, then fry the crab cakes for about 3 to 4 minutes on each side. You want a gorgeous golden brown crust on the outside with tender crab inside. Once cooked, carefully remove them to a plate and set aside. The aroma coming from the kitchen now is just mouthwatering!
Step 3: Create the Scampi Sauce and Cook the Shrimp
Using the same skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, cooking just until fragrant—be careful not to burn the garlic. Then add the shrimp and cook each side for 2 to 3 minutes until they turn pink and opaque. This quick sauté seals in their delicate sweetness, prepping them to soak up all the delicious sauce.
Step 4: Finish the Sauce and Combine Everything
Pour in the white wine or chicken broth along with the lemon juice, stirring gently to blend everything. Let the sauce simmer for a few minutes to reduce slightly and intensify the flavors. Now return the crab cakes to the pan and spoon the scampi sauce over them, allowing everything to warm together for 2 to 3 minutes. This step ensures the crab cakes absorb some of the sauce’s garlicky goodness.
Step 5: Garnish and Serve
Sprinkle chopped fresh parsley and, if you like, a little grated Parmesan cheese over the top before serving. The fresh herbs add a beautiful contrast to the rich sauce, while the Parmesan introduces a nutty finish that’s utterly delightful. Your Crab Cake Scampi Recipe is now ready to steal the spotlight at your dining table!
How to Serve Crab Cake Scampi Recipe
Garnishes
To really make this dish pop, fresh chopped parsley is a must—its herbaceous brightness wonderfully complements the richness of the scampi sauce. A light dusting of freshly grated Parmesan cheese gives an optional luxurious touch, adding savory depth and a slightly creamy texture to each bite.
Side Dishes
Please don’t overlook the perfect companions to this meal! Serve your Crab Cake Scampi Recipe alongside a crisp green salad dressed with lemon vinaigrette to echo the citrus notes. Garlic buttered pasta or crusty artisan bread are excellent for soaking up every last bit of that gorgeous scampi sauce. For a pop of color and nutrients, steamed asparagus or roasted cherry tomatoes brighten the plate and palate beautifully.
Creative Ways to Present
Presentation makes the meal feel extra special. Try stacking the crab cakes with shrimp artistically arranged on top and drizzle the velvety scampi sauce around. Serving in shallow bowls allows the sauce to pool, inviting guests to savor every drop. For an elegant touch, add a lemon wedge and sprinkle edible flowers or microgreens. For parties, consider serving mini crab cake sliders with a dollop of scampi sauce on a bite-sized bun.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Crab Cake Scampi Recipe can be stored in an airtight container in the refrigerator for up to 2 days. Keep the crab cakes and scampi sauce together to retain the richness and moisture, or store them separately if you want to keep the crab cakes crispier. Reheat gently to avoid drying out the seafood.
Freezing
To freeze, place the uncooked crab cakes in a single layer on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. Thaw overnight in the fridge before frying for best results. The scampi sauce is best made fresh but can be frozen separately in small containers for up to 1 month.
Reheating
When ready to enjoy again, reheat the crab cakes in a skillet over low heat with a splash of oil to restore their crispiness. Warm the scampi sauce gently on the stovetop until just heated through. Avoid microwaving as it can toughen the crab meat and alter the sauce texture.
FAQs
Can I use canned crab meat for this recipe?
While fresh lump crab meat is ideal for its texture and flavor, you can use high-quality canned crab meat as a convenient alternative. Just be sure to drain it well and pick through for any shell pieces before mixing.
What type of white wine works best in Crab Cake Scampi Recipe?
A dry white wine such as Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay complements the garlic and lemon flavors without overpowering the delicate seafood.
Is it necessary to use red pepper flakes?
Red pepper flakes are optional and add a gentle spicy kick to the sauce. Feel free to adjust according to your spice preference or omit entirely for a milder flavor.
Can I prepare the crab cakes ahead of time?
Absolutely! You can mix and form the crab cakes up to a day in advance and keep them covered in the refrigerator. Fry them just before serving to maintain their crisp texture.
What can I substitute for mayonnaise in the crab cakes?
If you prefer, Greek yogurt or a light sour cream can be used as a healthier alternative to mayonnaise, though it may slightly change the texture and flavor profile.
Final Thoughts
There is something truly special about the way the Crab Cake Scampi Recipe brings together such vibrant flavors and comforting textures in one dish. Whether you’re cooking for family, friends, or just treating yourself, this recipe promises an impressive yet achievable meal that feels both decadent and fresh. Give it a try and watch it become a beloved classic on your table. Happy cooking and even happier eating!
Print
Crab Cake Scampi Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
Delicious and savory Crab Cake Scampi combines crispy crab cakes with succulent shrimp cooked in a buttery garlic and white wine sauce. This indulgent seafood dish is perfect for a special dinner and serves 4 with a flavorful, elegant presentation.
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 Sauce 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 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. Be careful not to break up the crab meat too much to maintain texture.
- Form Crab Cakes: Shape the mixture into 6-8 patties, depending on desired size for even cooking and ease of handling.
- Heat Oil: Heat olive oil in a large skillet over medium heat, ensuring it is hot enough for frying but not smoking.
- Cook Crab Cakes: Fry the crab cakes for 3-4 minutes on each side until they are golden brown and crispy. Remove and set aside on a plate.
- Melt Butter: In the same skillet, melt the unsalted butter over medium heat, making use of the flavor left from frying the crab cakes.
- Sauté Garlic and Red Pepper: Add minced garlic and red pepper flakes (if using), sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Add Shrimp: Place the peeled and deveined shrimp in the skillet and cook 2-3 minutes per side until they turn pink and are cooked through.
- Deglaze Pan: Pour in the white wine (or chicken broth) and lemon juice, stirring to combine and loosening any browned bits from the pan for enhanced flavor. Let the sauce simmer for 2-3 minutes to reduce slightly.
- Combine and Heat Through: Return the crab cakes to the pan, spooning the scampi sauce over them. Heat everything together for 2-3 minutes so flavors meld and crab cakes warm.
- Garnish and Serve: Sprinkle with fresh chopped parsley and grated Parmesan cheese, if desired, and serve immediately for best taste and texture.
Notes
- Be gentle mixing the crab to retain chunks for texture.
- Panko breadcrumbs provide a lighter, crispier crust than regular breadcrumbs.
- For a non-alcoholic version, substitute dry white wine with chicken broth as noted.
- Adjust red pepper flakes to taste depending on spice preference.
- Serve with lemon wedges and a side salad or crusty bread to complete the meal.
