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
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
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.
