If you adore the flavors of the sea paired with rich, buttery garlic sauce then this Crab Cake Scampi Recipe is your new best friend in the kitchen. Imagine succulent crab cakes, lightly crispy on the outside and tender inside, swimming in a luscious scampi sauce infused with fresh garlic, white wine, and lemon juice. This dish brings together the best of two classic seafood favorites in a way that’s surprisingly simple yet irresistibly delicious, making it perfect for an impressive weeknight dinner or a special occasion feast.
Ingredients You’ll Need
Gathering the right ingredients for this Crab Cake Scampi Recipe is key, and luckily, each one is straightforward yet contributes something essential—whether it’s flavor, texture, or that beautiful golden color. From fresh lump crab meat to zesty lemon juice and fragrant parsley, these elements combine perfectly to bring the dish to life.
- 1 pound lump crab meat: Choose fresh crab meat for the best texture and sweet ocean flavor, making your crab cakes shine.
- 1/2 cup plain bread crumbs: These help bind the crab cakes gently without overwhelming their delicate texture.
- 1/4 cup mayonnaise: Adds moisture and creaminess for tender crab cakes that hold together beautifully.
- 1 large egg, lightly beaten: Acts as a natural binder to keep everything in place while cooking.
- 2 green onions, finely chopped: Bring a mild onion bite and fresh color to the mix.
- 1 teaspoon Dijon mustard: Offers a subtle tang that lifts the crab cakes’ flavor.
- 1 teaspoon Old Bay seasoning: A quintessential seafood spice blend packed with warmth and complexity.
- 1/2 teaspoon garlic powder: Adds a gentle garlic note to enhance the overall taste.
- 2 tablespoons butter: Provides rich, velvety goodness for both cooking the cakes and the sauce.
- 3 tablespoons olive oil: Balances the butter and ensures a perfect sear without burning.
- 4 garlic cloves, minced: Fresh garlic infuses the scampi sauce with its unmistakable aroma and flavor.
- 1/2 cup dry white wine: Adds depth and a slight acidity to brighten the sauce.
- Juice of 1 lemon: Fresh lemon juice brings that sharp citrus zing that pairs so well with seafood.
- 2 tablespoons chopped fresh parsley: Adds a burst of color and a fresh herbal finish.
- Salt and black pepper to taste: Essential for seasoning and balancing all the flavors.
- Cooked pasta or crusty bread: Perfect for serving and soaking up all the delicious scampi sauce.
How to Make Crab Cake Scampi Recipe
Step 1: Prepare the Crab Cake Mixture
Start by gently combining the lump crab meat with the bread crumbs, mayonnaise, egg, green onions, Dijon mustard, Old Bay seasoning, and garlic powder in a large bowl. Be careful not to overmix as the crab is delicate—this step is all about lightly bringing everything together. Once mixed, shape the mixture into eight small, evenly sized crab cakes for perfect cooking.
Step 2: Cook the Crab Cakes
Heat one tablespoon of butter and one tablespoon of olive oil in a large skillet over medium heat. Place the crab cakes in the skillet in batches, making sure not to overcrowd. Cook each side for about 3–4 minutes until they develop a beautiful golden-brown crust and are warmed through. Once done, transfer the crab cakes to a plate and set aside, leaving the delectable pan juices behind.
Step 3: Make the Classic Scampi Sauce
In the same skillet, add the remaining butter and olive oil. Toss in the minced garlic and cook it just until fragrant, about one minute, making your kitchen smell heavenly. Pour in the white wine to deglaze the pan, scraping up any browned bits left from cooking the crab cakes. Let the wine simmer and reduce for 2–3 minutes, creating a flavorful base. Stir in fresh lemon juice, chopped parsley, and season with salt and black pepper to taste.
Step 4: Combine and Serve
Return the crab cakes to the skillet, carefully spooning the warm scampi sauce over them. Let the crab cakes soak in the flavors for just a minute before serving. Serve them hot atop cooked pasta or alongside crusty bread—both are perfect for catching every last drop of that amazing garlic butter sauce.
How to Serve Crab Cake Scampi Recipe
Garnishes
A sprinkle of fresh parsley is the classic way to garnish this Crab Cake Scampi Recipe, adding a pop of green and fresh flavor. For an extra touch, thin lemon wedges or a light dusting of grated Parmesan cheese can also brighten each bite and elevate the presentation.
Side Dishes
Serve these crab cakes with a simple green salad dressed in a zesty vinaigrette to balance the richness of the scampi sauce, or try garlic roasted asparagus for a vegetable side that complements the garlic butter flavors perfectly. If you’re feeling extra indulgent, creamy risotto or herbed mashed potatoes make wonderful hearty companions.
Creative Ways to Present
For a fun twist, turn this Crab Cake Scampi Recipe into an appetizer by serving mini crab cakes on individual spoons with a drizzle of scampi sauce. Alternatively, serve the crab cakes over a bed of saffron-infused rice or nestled inside buttery toasted brioche buns for a gourmet seafood slider experience that will wow any crowd.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Crab Cake Scampi Recipe, let them cool completely before storing in an airtight container. They will keep well in the refrigerator for up to 2 days, allowing you to enjoy the flavors again without losing their texture.
Freezing
To freeze crab cakes for future meals, place the uncooked shaped cakes on a lined baking sheet and freeze until solid, then transfer them to a zip-top freezer bag. They can be frozen for up to one month. When ready to eat, cook them straight from the freezer, adding a few extra minutes to the cooking time.
Reheating
Reheat leftover crab cakes gently in a skillet over low heat to maintain the crispy exterior and moist interior. Warm the scampi sauce separately and pour over the reheated crab cakes just before serving for the freshest taste.
FAQs
Can I use canned crab meat for this Crab Cake Scampi Recipe?
Absolutely! While fresh lump crab meat is ideal for its texture and flavor, high-quality canned crab meat can be a convenient and tasty substitute when fresh isn’t available. Just be sure to drain it well to avoid soggy crab cakes.
Is the scampi sauce dairy-free?
The base Crab Cake Scampi Recipe uses butter, which means it’s not dairy-free. However, you can substitute the butter with a quality olive oil or dairy-free margarine to make it suitable for a dairy-free diet.
What type of pasta pairs best with Crab Cake Scampi?
Long, thin pastas like linguine or spaghetti work wonderfully as they catch the buttery scampi sauce beautifully. But really, any pasta you love will be delicious served alongside or under the crab cakes.
Can I prepare the crab cakes in advance?
Yes! You can prepare and shape the crab cakes a few hours ahead, then refrigerate them covered until ready to cook. This helps save time on busy days and still gives great results when you’re ready to fry them up.
How do I get the crab cakes crispy without overcooking?
Cooking the cakes over medium heat with a combination of butter and olive oil helps them brown evenly without burning. Cooking each side for about 3–4 minutes allows them to develop a crisp crust while keeping the inside tender and moist.
Final Thoughts
This Crab Cake Scampi Recipe truly feels like a little celebration on a plate. Its marriage of sweet, tender crab cakes with the bright, flavorful garlic butter sauce is one of those dishes that’s sure to impress anyone lucky enough to enjoy it. Whether you’re cooking for family, friends, or indulging yourself, I encourage you to give this recipe a try and enjoy every delicious bite!
Print
Crab Cake Scampi Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian-Inspired
- Diet: Pescatarian
Description
Crab Cake Scampi is a delightful fusion of crispy lump crab cakes served with a rich garlic butter sauce, enhanced with white wine, lemon, and fresh parsley. This dish brings together the best of seafood and Italian-inspired flavors, perfect for a satisfying main course served with pasta or crusty bread.
Ingredients
Crab Cakes
- 1 pound lump crab meat, picked over for shells
- 1/2 cup plain bread crumbs
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 2 green onions, finely chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
Scampi Sauce
- 2 tablespoons butter
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
To Serve
- Cooked pasta or crusty bread
Instructions
- Mix Crab Cake Ingredients: In a large bowl, gently combine the lump crab meat, bread crumbs, mayonnaise, lightly beaten egg, chopped green onions, Dijon mustard, Old Bay seasoning, and garlic powder. Mix just enough to combine without breaking up the crab meat to keep the cakes tender and flaky.
- Shape Crab Cakes: Form the mixture into 8 small, evenly sized crab cakes for consistent cooking and presentation.
- Cook Crab Cakes: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Cook the crab cakes in batches, frying each side for 3 to 4 minutes until they develop a golden brown crust and are heated through. Remove from skillet and set aside.
- Prepare Scampi Sauce: In the same skillet, add the remaining butter and olive oil. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Deglaze the pan with the dry white wine, letting it simmer for 2 to 3 minutes until it slightly reduces and thickens.
- Finish Sauce: Stir in the lemon juice, chopped parsley, salt, and black pepper to taste, flavoring the scampi sauce with brightness and freshness.
- Combine and Serve: Return the cooked crab cakes to the skillet and spoon the scampi sauce generously over them to coat. Serve the crab cakes hot, ideally over cooked pasta or with crusty bread to soak up the delicious sauce.
Notes
- For a richer, creamier sauce, add a splash of heavy cream at the end of cooking the scampi sauce.
- Fresh lump crab meat yields the best flavor and texture, but canned or refrigerated crab may be used as a convenient alternative.
- Be gentle when mixing the crab cake mixture to retain chunks of crab for the best texture.
