If you’re craving a meal that perfectly balances the delicate sweetness of fresh crab with the rich, garlicky allure of a classic scampi sauce, this Crab Cake Scampi Recipe is an absolute game changer. It brings together tender, golden crab cakes nestled in a luscious buttery garlic sauce, brightened by lemon and fresh parsley. Not only does this dish taste like a celebration on your plate, but it’s also surprisingly approachable for a weeknight dinner or a special occasion. Trust me, once you make this Crab Cake Scampi Recipe, it will quickly become one of your favorite seafood indulgences to share with friends and family.
Ingredients You’ll Need
The magic of this Crab Cake Scampi Recipe lies in its simplicity and the quality of each ingredient. Every component plays a vital role, whether it’s the sweet lump crab meat that provides luscious texture, or the garlic and lemon that brighten and deepen the flavors. Let’s dive into what you’ll need to create this irresistible dish.
- 1 pound lump crab meat: Use fresh and picked over carefully to avoid shells, ensuring a tender, seafood-forward base.
- 1/2 cup plain bread crumbs: These help bind the cakes together while keeping them light and crisp on the outside.
- 1/4 cup mayonnaise: Adds creaminess and moisture to the crab cake mixture without overpowering the crab’s natural flavor.
- 1 large egg, lightly beaten: Acts as a gentle binder to hold the crab cakes firm during cooking.
- 2 green onions, finely chopped: Bring a subtle freshness and mild onion flavor to the cakes.
- 1 teaspoon Dijon mustard: Adds a slight tang that enhances and balances the richness.
- 1 teaspoon Old Bay seasoning: A classic choice that imparts a perfect blend of spices synonymous with seafood.
- 1/2 teaspoon garlic powder: Infuses an extra layer of garlic aroma that complements the scampi sauce.
- 2 tablespoons butter: Key to achieving that irresistible golden crust and a rich buttery sauce.
- 3 tablespoons olive oil: Enhances frying and sauce texture with fruity undertones and healthy fats.
- 4 garlic cloves, minced: The star for the scampi sauce, delivering bold, aromatic garlic flavor.
- 1/2 cup dry white wine: Adds acidity and complexity to the sauce, making it irresistible over the crab cakes.
- Juice of 1 lemon: Brings a vibrant brightness that lifts the flavors beautifully.
- 2 tablespoons chopped fresh parsley: Provides a fresh, herbaceous finish to the sauce.
- Salt and black pepper to taste: Crucial for seasoning and balancing every bite.
- Cooked pasta or crusty bread: Perfect for soaking up all that luscious scampi sauce, making sure nothing goes to waste.
How to Make Crab Cake Scampi Recipe
Step 1: Prepare the Crab Cake Mixture
Begin by gently combining the lump crab meat with the bread crumbs, mayonnaise, beaten egg, finely chopped green onions, Dijon mustard, Old Bay seasoning, and garlic powder in a large bowl. Be careful to mix just until combined to avoid breaking up the crab too much. This step sets the foundation for moist, flavorful crab cakes that hold together beautifully.
Step 2: Shape the Crab Cakes
Shape the mixture into eight small, evenly sized crab cakes. This size ensures they cook evenly and get that perfect golden crust without drying out inside.
Step 3: Cook the Crab Cakes
In a large skillet over medium heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Fry the crab cakes in batches, cooking each side for 3 to 4 minutes until golden brown and heated through. Once cooked, transfer the crab cakes to a plate and set aside to keep warm.
Step 4: Make the Scampi Sauce
Using the same skillet, add the remaining butter and olive oil. Toss in the minced garlic and cook for about 1 minute, just until fragrant and aromatic without browning. Pour in the dry white wine to deglaze the pan, scraping up any lovely browned bits from the crab cakes. Let the wine simmer for 2 to 3 minutes to reduce slightly. Stir in the fresh lemon juice, chopped parsley, and season with salt and black pepper to taste.
Step 5: Combine and Serve
Return the crab cakes to the skillet, carefully spooning the luscious scampi sauce over the top. Let them warm through briefly so all the flavors meld together.
How to Serve Crab Cake Scampi Recipe
Garnishes
Adding a sprinkle of freshly chopped parsley and a few lemon wedges on the side instantly brightens the dish and adds a pop of color. A light dusting of flaky sea salt just before serving enhances the textures and balances the buttery richness.
Side Dishes
Serve your Crab Cake Scampi Recipe over a bed of perfectly cooked pasta, like linguine or angel hair, to soak up every drop of the garlic butter sauce. Alternatively, thick slices of crusty bread are heavenly for mopping up the sauce, turning every bite into a flavor adventure.
Creative Ways to Present
For an elegant touch, plate individual crab cakes with a drizzle of the sauce artistically laid around. Top with microgreens or edible flowers to impress guests at your next dinner party. You could also serve the crab cakes atop a bed of sautéed spinach or a fresh green salad for a lighter twist.
Make Ahead and Storage
Storing Leftovers
Leftover crab cakes can be kept in an airtight container in the refrigerator for up to two days. Store the scampi sauce separately to preserve its fresh, vibrant flavor and prevent the cakes from becoming soggy.
Freezing
To freeze crab cakes, shape them first and freeze on a baking sheet until solid. Then transfer to an airtight bag or container, separating layers with parchment paper. They can be frozen for up to one month. It is best to freeze the sauce separately or prepare fresh when serving.
Reheating
Reheat crab cakes gently in a skillet over medium-low heat until warmed through, avoiding the microwave to maintain crispiness. Warm the scampi sauce on the stovetop or in the microwave and spoon over the crab cakes before serving for that fresh-off-the-stove taste.
FAQs
Can I use canned crab meat for this Crab Cake Scampi Recipe?
Absolutely! While fresh lump crab meat offers the best texture and flavor, canned crab can be used in a pinch. Just be sure to choose high-quality canned crab and drain it well before mixing.
What type of white wine works best in the sauce?
A dry white wine such as Sauvignon Blanc, Pinot Grigio, or a dry Chardonnay pairs beautifully with the garlic and lemon flavors in the scampi sauce.
Is it possible to make this recipe gluten-free?
Yes! Substitute the plain bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers to keep the crab cakes just as delicious.
Can the scampi sauce be made dairy-free?
Definitely. Swap the butter for a high-quality olive oil or a dairy-free buttery spread to maintain richness without dairy.
How do I ensure the crab cakes don’t fall apart while cooking?
Gently mix ingredients without overworking, use enough binding agent like the egg and mayonnaise, and make sure your pan is hot enough before adding the cakes. This helps form a crisp crust that holds them together.
Final Thoughts
This Crab Cake Scampi Recipe is a spectacular way to elevate simple ingredients into a memorable meal that feels both comforting and sophisticated. The harmony of sweet crab, garlicky buttery sauce, and fresh lemon creates bites you’ll want to savor again and again. I encourage you to give it a try and bring a little ocean-inspired joy right to your dining table.
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
Description
This Crab Cake Scampi recipe features tender, flavorful crab cakes cooked to golden perfection and served with a rich garlic butter scampi sauce. Combining fresh lump crab meat with a blend of seasonings, these crab cakes are pan-fried and then delicately coated in a white wine and lemon-infused sauce. Ideal for a main course, this dish is perfect served over pasta or with crusty bread to soak up the delicious sauce, offering a delightful American and Italian-inspired seafood experience.
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
For Serving
- Cooked pasta or crusty bread
Instructions
- Prepare the Crab Cake Mixture: In a large bowl, gently combine the lump crab meat, bread crumbs, mayonnaise, lightly beaten egg, finely chopped green onions, Dijon mustard, Old Bay seasoning, and garlic powder. Mix just until combined to maintain the crab’s delicate texture.
- Form Crab Cakes: Shape the mixture into 8 small crab cakes, handling gently to prevent them from falling apart during cooking.
- 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 for about 3–4 minutes on each side, until they are golden brown and heated through. Remove from the skillet and set aside.
- Make Scampi Sauce: In the same skillet, add the remaining 1 tablespoon butter and 2 tablespoons olive oil. Add the minced garlic and sauté for 1 minute until fragrant but not browned. Pour in the dry white wine to deglaze the pan, scraping any browned bits from the bottom, and let it simmer for 2–3 minutes to slightly reduce.
- Finish the Sauce: Stir in the fresh lemon juice, chopped parsley, salt, and black pepper. Return the cooked crab cakes to the skillet and spoon the scampi sauce over them to coat and warm through.
- Serve: Serve the crab cake scampi hot over cooked pasta or alongside crusty bread to soak up all the delicious garlic butter sauce.
Notes
- For a richer and creamier sauce, add a splash of heavy cream at the end of the scampi sauce preparation.
- Fresh lump crab meat is ideal for the best flavor and texture, but canned or refrigerated crab meat can be used if fresh is not available.
