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
Scale
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.
