If you’re craving a dish that flawlessly blends the delicate sweetness of crab with the zesty, garlicky charm of a classic scampi sauce, then you are in for a real treat with this Crab Cake Scampi Recipe. This delightful combination elevates traditional crab cakes by pairing them with succulent shrimp swimming in a buttery, lemony, and wine-infused sauce that coats every bite with flavor. Perfect for a special dinner or when you want to impress guests with something that’s both elegant and surprisingly easy to prepare, this recipe brings restaurant-quality flair right into your kitchen.
Ingredients You’ll Need
Gathering fresh, quality ingredients is what makes this Crab Cake Scampi Recipe truly shine. Each ingredient plays a crucial role, whether it contributes to the texture, adds a burst of flavor, or offers that perfect golden finish.
- 1 lb lump crab meat: Choose fresh or well-drained crab meat to ensure a sweet, delicate seafood base free of shells.
- 1/2 cup breadcrumbs (preferably panko): These add light crispiness to the crab cakes without weighing them down.
- 1/4 cup mayonnaise: Keeps the crab cakes moist and tender.
- 1 large egg: Acts as a binder to hold the patties together perfectly.
- 1 tablespoon Dijon mustard: Adds a subtle tang that enhances every other flavor.
- 1 tablespoon lemon juice: Brightens up the crab mixture with fresh citrus zing.
- 1 tablespoon chopped fresh parsley: Offers a pop of color and herbal freshness.
- 1 teaspoon garlic powder: Infuses the crab cakes with comforting, savory depth.
- 1/4 teaspoon salt and 1/4 teaspoon black pepper: Essential seasonings to balance flavors.
- 1/4 cup olive oil (for frying): Provides a crispy sear and rich flavor without overpowering.
- 1 lb large shrimp, peeled and deveined: Tender and juicy, these complement the crab perfectly in the scampi sauce.
- 4 tablespoons unsalted butter: Creates the luscious buttery base for the scampi sauce.
- 3 cloves garlic, minced: Fresh and pungent, it’s a star in the garlic sauce.
- 1/4 teaspoon red pepper flakes (optional): Adds a gentle heat to awaken the palate.
- 1/2 cup dry white wine (or chicken broth): Deepens the sauce’s flavor with a subtle acidity.
- Salt and pepper to taste: To fine-tune the seasoning of the whole dish.
- Fresh parsley, chopped (for garnish): Brightens the final presentation and taste.
- 1/4 cup grated Parmesan cheese (optional, for garnish): Adds a savory, nutty finish to the plating.
How to Make Crab Cake Scampi Recipe
Step 1: Prepare the Crab Cake Mixture
Start by gently combining the lump crab meat with the breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, parsley, garlic powder, salt, and black pepper. Be careful not to break the crab meat apart too much; those chunks are what make each bite so satisfying. This tender mix will form the heart of your crab cakes.
Step 2: Shape and Fry the Crab Cakes
Shape the mixture into 6 to 8 even patties, depending on how large you’d like your crab cakes. Heat olive oil in a large skillet over medium heat and carefully fry the patties for 3 to 4 minutes on each side. You’re looking for a gorgeous golden brown crust that gives way to a moist, flavorful interior. Once done, set them aside but keep them warm.
Step 3: Make the Scampi Sauce with Shrimp
In the same skillet, melt the butter over medium heat, then add the minced garlic and red pepper flakes if using. Sauté for about a minute until you can smell that fragrant garlicky aroma filling your kitchen. Toss in the shrimp and cook for 2 to 3 minutes per side, until they’re wonderfully pink and just cooked through—no overcooking, please! Next, pour in the white wine or chicken broth and lemon juice. Let the sauce simmer gently for 2 to 3 minutes to reduce slightly and mingle all those lovely flavors.
Step 4: Combine and Finish Cooking
Return the crab cakes to the pan, nestling them alongside the shrimp. Spoon the luscious scampi sauce generously over the crab cakes and shrimp, allowing the flavors to marry in the final 2 to 3 minutes of cooking. This step ensures every bite is perfectly coated in that savory, buttery lemon-garlic goodness.
Step 5: Garnish and Serve
Once everything is heated through, sprinkle freshly chopped parsley and optional grated Parmesan cheese on top. The colors and flavors of these finishing touches bring the dish to life and really make it irresistible. Serve immediately for the fullest experience.
How to Serve Crab Cake Scampi Recipe
Garnishes
Fresh parsley is your best friend here not just for color but for a light herbaceous lift that cuts through the richness. If you’re a cheese lover, a dusting of Parmesan adds a delightful nutty flavor that enhances the buttery sauce brilliantly. A lemon wedge on the side is great for those who enjoy an extra citrus zing.
Side Dishes
This Crab Cake Scampi Recipe pairs beautifully with simple, subtle sides that don’t compete for attention. Think al dente linguine or angel hair pasta to soak up that decadent scampi sauce, or perhaps a crisp green salad with a light vinaigrette for freshness. Roasted asparagus or sautéed baby spinach make wonderful vegetable companions that add texture and nutrition without overpowering the seafood stars.
Creative Ways to Present
For a special gathering, serve individual crab cakes atop a pool of scampi sauce with shrimp artfully arranged around the edges. You can also plate them on toasted crostini for an elegant appetizer or mini versions as finger food for parties. A drizzle of extra virgin olive oil and a sprinkle of finely chopped chives offers an upscale restaurant touch that wows every time.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the crab cakes and scampi sauce separately in airtight containers in the refrigerator. This keeps the crab cakes from getting soggy and preserves the freshness of the sauce. They will stay good for up to 2 days.
Freezing
You can freeze the uncooked crab cakes before frying; place them on a baking sheet to freeze individually, then transfer to a freezer bag. They’ll keep well for up to 1 month. Avoid freezing the cooked scampi sauce and shrimp as their texture may suffer upon thawing.
Reheating
Reheat crab cakes gently in a skillet over low heat or in the oven until warmed through and crispy again. Warm the scampi sauce in a small pan over low heat, stirring occasionally, then pour over the crab cakes to revive that fresh-from-the-kitchen magic.
FAQs
Can I use canned crab meat for this recipe?
While fresh lump crab meat offers the best flavor and texture, good-quality canned crab meat can be used in a pinch. Just be sure to drain it thoroughly and pick over for any shells before mixing.
What can I substitute for white wine in the sauce?
If you prefer to avoid alcohol, chicken broth is an excellent substitute that keeps the sauce flavorful and rich without altering the overall taste.
How do I prevent the crab cakes from falling apart?
Be gentle when mixing to keep the lump crab intact, and use just enough binder ingredients like egg and mayonnaise to hold the cakes together. Chilling the cakes before frying can also help them maintain their shape.
Is it necessary to use Parmesan cheese?
Parmesan cheese is optional and adds a delightful depth to the dish, but it can be omitted if you prefer a more traditional seafood flavor. The dish is delicious either way.
Can I make this recipe gluten-free?
Absolutely! Swap out the breadcrumbs for gluten-free alternatives like crushed gluten-free crackers or almond flour to keep the crab cakes light and crispy without gluten.
Final Thoughts
This Crab Cake Scampi Recipe is one of those truly special dishes that tastes like you spent hours perfecting it, but in reality, it’s straightforward enough for a weeknight dinner. The marriage of crispy crab cakes with rich, garlicky shrimp scampi sauce is simply unforgettable. So, gather your ingredients, roll up your sleeves, and get ready to impress with a dish your friends and family will be asking for again and again!
Print
Crab Cake Scampi Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Crab Cake Scampi recipe combines crispy, golden crab cakes with succulent shrimp cooked in a garlic butter wine sauce. Perfect for an impressive yet easy seafood meal, this dish balances rich flavors with fresh herbs and a hint of lemon, ideal for a cozy dinner or special occasion.
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 the Crab Cake Mixture: In a large bowl, gently combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, chopped fresh parsley, garlic powder, salt, and black pepper. Handle gently to keep the crab meat mostly intact for optimal texture.
- Form Crab Cakes: Shape the mixture into 6 to 8 patties depending on your preferred size, ensuring they hold together well for frying.
- Heat Olive Oil: In a large skillet, heat the olive oil over medium heat until shimmering but not smoking.
- Fry Crab Cakes: Carefully place the crab cakes in the hot oil and fry for 3 to 4 minutes per side, or until they develop a golden brown, crispy crust. Remove from skillet and set aside on a plate lined with paper towels.
- Sauté Garlic and Red Pepper Flakes: In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and red pepper flakes if using, sautéing for about 1 minute until fragrant but not browned.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet and cook for 2 to 3 minutes on each side until the shrimp turn pink and are cooked through.
- Make Scampi Sauce: Pour in the dry white wine (or chicken broth) and lemon juice, stirring to combine with the garlic butter. Allow the sauce to simmer for 2 to 3 minutes to slightly reduce and meld the flavors.
- Combine Crab Cakes with Sauce: Return the crab cakes to the skillet and spoon the scampi sauce and shrimp over the top. Let everything heat through together for another 2 to 3 minutes so the flavors blend and the crab cakes stay warm.
- Garnish and Serve: Sprinkle fresh chopped parsley and grated Parmesan cheese over the dish if desired. Serve immediately while hot to enjoy the crispy texture and fresh flavors.
Notes
- Handle crab meat gently to maintain texture – do not overmix.
- Use panko breadcrumbs for extra crispy crab cakes.
- White wine can be substituted with chicken broth for a non-alcoholic version.
- Adjust red pepper flakes quantity to control the spice level.
- Use fresh lemon juice for best flavor.
- For gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs.
