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
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 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.
