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
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 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.
