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
Scale
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
