Crab Cake Scampi is a dream come true for anyone who adores tender crab cakes mingled with the vibrant flavors of lemon-garlic scampi sauce. Imagine golden, crunchy-on-the-outside, melt-in-your-mouth-on-the-inside crab cakes, all nestled under a pool of buttery scampi, ready to wow at any dinner table. It’s a weeknight wonder and a dinner party showstopper, all in one pan—a seafood recipe so irresistible, everyone will ask for seconds!
Ingredients You’ll Need
You’ll be amazed by how easily everyday ingredients come together to make something that feels truly special. Every item on this list plays a crucial role, bringing juiciness, brightness, or lushness to your Crab Cake Scampi.
- Lump Crab Meat: Nothing beats the sweetness and delicate texture of lump crab—double-check for shells before using!
- Breadcrumbs: These lend our crab cakes that essential light structure without overpowering the crab.
- Mayonnaise: Adds creaminess and helps everything stick together for perfectly moist cakes.
- Dijon Mustard: For a bit of punchy tang that wakes up all the seafood flavors.
- Egg: Acts as a binder so your cakes stay intact from skillet to plate.
- Lemon Juice: Brightens the crab mixture and the sauce for double citrusy goodness.
- Chopped Parsley: Fresh and green, it adds a pop of color and herby sparkle.
- Old Bay Seasoning: That classic seafood seasoning transports you to the coast.
- Salt & Pepper: Just enough to bring out every flavor.
- Olive Oil: Makes for that beautiful pan-fried, golden crust.
- Butter: Creates the rich base of your unforgettable scampi sauce.
- Garlic: The essential aromatics that make scampi, scampi!
- White Wine or Chicken Broth: Adds depth to the sauce—choose wine for a bracing, restaurant-style vibe, or broth for a milder touch.
- Red Pepper Flakes (optional): For those who love a gentle kick.
- Lemon Wedges: A final flourish that guests can squeeze to taste.
How to Make Crab Cake Scampi
Step 1: Mix the Crab Cake Ingredients
In a medium bowl, combine the lump crab meat with breadcrumbs, mayonnaise, Dijon mustard, egg, lemon juice, parsley, Old Bay, and a touch of salt and pepper. Gently fold everything together so you don’t break up those glorious pieces of crab—think “delicate” as your guiding word here. This is the heart and soul of your Crab Cake Scampi.
Step 2: Shape and Chill
With clean hands, form the mixture into 4 to 6 small crab cakes and place them on a plate or small tray. Pop them into the fridge for at least 15 minutes. This helps the cakes firm up, so they’ll brown beautifully without falling apart when you cook them.
Step 3: Pan-Fry the Crab Cakes
Heat olive oil in a skillet over medium heat. Once shimmering, add the crab cakes carefully. Cook them for about 3–4 minutes per side, turning gently, until they’re crisp and golden. Transfer to a plate and keep warm—they’ll smell heavenly already!
Step 4: Make the Scampi Sauce
In the same skillet, lower the heat to medium-low and melt the butter. Stir in the garlic and let it sizzle for about 30 seconds, just until fragrant. Add the white wine (or broth), lemon juice, and optional red pepper flakes. Let the sauce simmer for 2–3 minutes to reduce a bit and concentrate those saucy flavors. Finish with more parsley for a burst of freshness.
Step 5: Assemble and Serve
Nestle your warm crab cakes onto plates, then spoon that luscious, garlicky scampi sauce over each cake. Serve immediately with lemon wedges for extra brightness. Nothing beats the sizzle and scent of freshly made Crab Cake Scampi!
How to Serve Crab Cake Scampi
Garnishes
A generous sprinkle of fresh parsley really makes the colors pop and adds garden-fresh flavor. Add thin lemon wedges on the side—they look elegant and let each person adjust tang to their liking. If you want to go a little bolder, shave a bit of lemon zest over the top just before serving for an extra citrusy flair.
Side Dishes
Crab Cake Scampi is irresistible over a tangle of buttery pasta or a bed of fluffy rice that soaks up all that glorious sauce. For a lighter bite, serve with sautéed spinach or garlicky green beans. If you’re planning a festive brunch, nestle the cakes on toasted brioche or serve alongside a crisp salad with a tangy vinaigrette.
Creative Ways to Present
Stack crab cakes on mini slider buns with a spoonful of extra scampi sauce for a showstopping appetizer. Or, make smaller “bites” for a seafood platter at your next party—just skewer them with a toothpick and garnish with microgreens. For a truly impressive main course, serve the cakes atop roasted asparagus drizzled with the sauce, almost like a modern surf-and-turf.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the crab cakes and scampi sauce in separate airtight containers in the fridge. The crab cakes will stay fresh for up to two days—their flavor actually deepens overnight!
Freezing
You can freeze uncooked crab cakes (without the sauce) for up to one month. Lay them flat on a parchment-lined tray, freeze until solid, then transfer to a zip-top bag. Thaw in the fridge overnight before cooking as usual for super-easy Crab Cake Scampi any night of the week.
Reheating
To reheat, gently warm the crab cakes in a nonstick skillet over low heat—I like to cover the pan for a minute or two to keep them moist. Warm the scampi sauce separately on the stovetop, then spoon it over just before serving. Quick reheating keeps everything tender, juicy, and ready to devour.
FAQs
Can I use canned crab meat for Crab Cake Scampi?
Yes, you can use high-quality canned crab meat if fresh is unavailable, though fresh lump crab offers a more delicate texture and flavor. Just be sure to drain it well and gently check for shells.
What wine pairs well with Crab Cake Scampi?
A crisp white wine like Sauvignon Blanc, Pinot Grigio, or even sparkling wine complements the lemony, garlicky sauce beautifully. Pour a glass for yourself while cooking—chef’s treat!
Can I make Crab Cake Scampi gluten-free?
Absolutely! Swap in gluten-free breadcrumbs for the regular breadcrumbs, and ensure your Dijon mustard and broth (if using) are gluten-free. The results are every bit as delicious.
Is Crab Cake Scampi spicy?
Not inherently, but the optional red pepper flakes in the scampi sauce will add a gentle punch. Skip them or adjust the amount to keep things mild or make it extra zippy.
What’s the best way to keep crab cakes from falling apart?
Chilling the shaped cakes before cooking is key! This step firms them up and helps the egg and breadcrumbs do their binding magic, keeping your Crab Cake Scampi whole and gorgeous.
Final Thoughts
If you’ve never tried Crab Cake Scampi before, now is seriously the time—this recipe is a celebration of everything that makes seafood special. Gather your ingredients, fire up the skillet, and treat yourself (and your favorite people) to a bright, buttery, and completely crave-worthy meal. Trust me, it’s one dish you’ll want to make again and again!
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Crab Cake Scampi Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Seafood
- Diet: Non-Vegetarian
Description
Indulge in the perfect combination of succulent crab cakes and flavorful scampi sauce with this Crab Cake Scampi recipe. These tender crab cakes are pan-fried to golden perfection and topped with a garlic-infused buttery sauce for a seafood dish that will impress your taste buds.
Ingredients
Crab Cakes:
- 8 ounces lump crab meat (picked over for shells)
- 1/4 cup breadcrumbs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 egg
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil (for pan-frying)
Scampi Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/4 cup dry white wine or chicken broth
- 2 tablespoons lemon juice
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon chopped parsley
- Lemon wedges for serving
Instructions
- Prepare Crab Cakes: In a medium bowl, gently combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, lemon juice, parsley, Old Bay seasoning, salt, and pepper. Form into 4–6 crab cakes, chill for at least 15 minutes.
- Cook Crab Cakes: Pan-fry crab cakes in olive oil until golden brown and heated through.
- Make Scampi Sauce: In the same skillet, sauté garlic in butter, add wine, lemon juice, and red pepper flakes. Simmer, then stir in parsley.
- Finish Dish: Spoon sauce over crab cakes and serve with lemon wedges.
Notes
- Serve over pasta, rice, or sautéed spinach for a complete meal.
- For a quicker option, use high-quality store-bought crab cakes and focus on making the scampi sauce.
Nutrition
- Serving Size: 1 crab cake with sauce
- Calories: 290
- Sugar: 1g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 95mg
