If you’re craving something that feels both elegant and homey, Crab Cake Scampi is about to become your new favorite dish. Imagine golden, pan-seared crab cakes nestled in a garlicky, lemon-kissed scampi sauce, perfect for spooning over pasta or swirling with crusty bread. This recipe combines the best of both worlds: the sweet, delicate flavor of crab cakes and the bright, buttery zing of classic scampi. Whether you’re planning a date night or just want to treat yourself to a restaurant-worthy meal at home, Crab Cake Scampi brings big flavor with surprisingly little fuss.
Ingredients You’ll Need
Every ingredient in Crab Cake Scampi has a starring role. Simple but thoughtfully chosen, these pantry staples and fresh finds come together to create layers of taste and texture you’ll absolutely love.
- Crab meat (1 pound lump): The heart of the dish—choose fresh lump crab for the sweetest flavor, but good-quality canned works too.
- Plain bread crumbs (1/2 cup): Binds the crab cakes without overwhelming their delicate texture.
- Mayonnaise (1/4 cup): Adds richness and helps keep the crab cakes tender and moist.
- Egg (1 large, lightly beaten): Acts as the glue that holds your crab cakes together.
- Green onions (2, finely chopped): Lend a gentle oniony bite and a pop of color.
- Dijon mustard (1 teaspoon): Brings tang and depth that wakes up the flavors.
- Old Bay seasoning (1 teaspoon): A classic seafood seasoning—just the right kick of spice and savoriness.
- Garlic powder (1/2 teaspoon): Infuses the crab cakes with subtle, aromatic warmth.
- Butter (2 tablespoons): For perfectly golden crab cakes and a lush scampi sauce.
- Olive oil (3 tablespoons): Balances richness and helps the crab cakes crisp up beautifully.
- Garlic cloves (4, minced): Essential for that bold, savory scampi flavor.
- Dry white wine (1/2 cup): Adds a splash of brightness and complexity to the sauce.
- Lemon juice (juice of 1 lemon): Lifts everything with zingy freshness.
- Fresh parsley (2 tablespoons, chopped): A final flourish of color and herbal aroma.
- Salt and black pepper (to taste): Essential for seasoning every layer just right.
- Cooked pasta or crusty bread (for serving): The perfect vehicle for soaking up every last drop of that dreamy scampi sauce.
How to Make Crab Cake Scampi
Step 1: Mix and Shape the Crab Cakes
Start by gently tossing the crab meat, bread crumbs, mayonnaise, egg, green onions, Dijon mustard, Old Bay seasoning, and garlic powder together in a large bowl. Be careful not to overmix—just fold everything until loosely combined. This keeps the crab cakes light and lets the crab shine. With clean hands, shape the mixture into 8 petite crab cakes, pressing them just enough to hold together.
Step 2: Sear the Crab Cakes
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Once hot and shimmering, add the crab cakes in batches (don’t crowd the pan!). Sear for 3 to 4 minutes per side, aiming for a golden crust and a gently heated center. Set the finished crab cakes aside on a plate while you prepare the sauce.
Step 3: Build the Scampi Sauce
In the same skillet, add the remaining butter and olive oil. Toss in the minced garlic and sauté for about a minute, just until fragrant—watch closely so it doesn’t burn. Pour in the dry white wine, using a wooden spoon to scrape up any flavorful bits from the bottom. Let it simmer for 2 to 3 minutes, reducing slightly and intensifying in flavor.
Step 4: Finish the Sauce and Return the Crab Cakes
Add the fresh lemon juice and chopped parsley to the skillet, seasoning with salt and black pepper to taste. Carefully return the crab cakes to the pan, gently spooning the scampi sauce over each one. Let them warm together for a minute, allowing all those flavors to meld beautifully.
Step 5: Serve and Enjoy
Spoon the saucy Crab Cake Scampi over your favorite cooked pasta or pile them onto a platter with slices of crusty bread. Don’t forget to drizzle every bite with extra sauce and a scatter of fresh herbs for that final, restaurant-worthy touch.
How to Serve Crab Cake Scampi
Garnishes
Nothing takes Crab Cake Scampi from delicious to dazzling like a sprinkle of fresh parsley or a few twists of cracked black pepper. For extra flair, add thinly sliced green onions or a wedge of lemon on the side. A drizzle of good olive oil just before serving adds an elegant sheen.
Side Dishes
This dish shines alongside a simple salad of peppery arugula with a lemon vinaigrette or a medley of roasted seasonal vegetables. If you’re going the pasta route, try linguine or angel hair to cradle the sauce. Crusty bread is always a hit—perfect for mopping up every last drop of that garlicky scampi sauce.
Creative Ways to Present
For a stunning appetizer, arrange mini Crab Cake Scampi bites on a platter with toothpicks and a bowl of extra sauce for dipping. Or, serve over creamy polenta for a cozy twist. Hosting a dinner party? Try stacking crab cakes atop a bed of sautéed spinach with a shower of lemon zest for a restaurant-style presentation.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Crab Cake Scampi left, store the crab cakes and scampi sauce separately in airtight containers in the refrigerator. They’ll stay fresh for up to 2 days, and separating them helps maintain the crispness of the crab cakes.
Freezing
You can freeze the uncooked crab cakes for up to one month. Place them on a parchment-lined baking sheet to freeze individually before transferring to a freezer bag. Thaw in the refrigerator overnight before cooking as directed. The scampi sauce is best made fresh, but leftovers can also be frozen for up to 2 weeks.
Reheating
To reheat, warm the crab cakes in a skillet over medium heat with a splash of olive oil until heated through and lightly crisp. Gently reheat the scampi sauce in a saucepan over low heat, stirring often. For the best texture, avoid microwaving, which can make the crab cakes soggy.
FAQs
Can I make Crab Cake Scampi ahead of time?
Absolutely! You can shape the crab cakes and refrigerate them, covered, up to a day in advance. Just sear and make the sauce when you’re ready to serve for the freshest flavor and texture.
What type Main Course
Fresh lump crab meat is ideal for the sweetest, most delicate taste, but high-quality refrigerated or canned crab meat is a great alternative. Just make sure to pick through for any bits of shell before mixing.
Can I use a different protein if I don’t have crab?
While Crab Cake Scampi is all about the crab, you could try similar cakes with cooked shrimp or even flaked salmon. The scampi sauce pairs beautifully with a range of seafood.
Is there a non-alcoholic substitute for the wine in the sauce?
Yes! Replace the white wine with seafood or chicken broth and a squeeze of extra lemon juice. You’ll still get a bright, flavorful sauce without the alcohol.
How can I make the dish gluten-free?
Simply swap in gluten-free bread crumbs for the regular ones, and serve with gluten-free pasta or a gluten-free bread. All the other ingredients in Crab Cake Scampi are naturally gluten-free.
Final Thoughts
Crab Cake Scampi is the kind of dish that turns an ordinary day into something special. It’s unfussy, full of flavor, and always a crowd-pleaser. If you’re ready to bring the magic of the sea to your own table, give this recipe a try—you’ll be hooked from the very first bite!
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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
- Diet: Non-Vegetarian
Description
This Crab Cake Scampi recipe offers a delectable blend of lump crab meat combined with savory seasonings, formed into crispy golden crab cakes, and bathed in a rich garlic butter and white wine sauce. Perfectly paired with pasta or crusty bread, this dish brings a refined, Italian-inspired American flavor to your table, ideal for seafood lovers seeking a restaurant-quality meal at home.
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
To Serve
- Cooked pasta or crusty bread
Instructions
- Prepare 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 carefully to avoid breaking up the crab meat. Shape the mixture into 8 small, even crab cakes.
- Cook Crab Cakes: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the crab cakes in batches, cooking for 3–4 minutes on each side until they turn golden brown and are heated through. Remove them from the skillet and set aside, keeping them warm.
- Make Scampi Sauce: In the same skillet, add the remaining 1 tablespoon butter and 2 tablespoons olive oil. Stir in the minced garlic and cook for about 1 minute until fragrant, making sure not to burn the garlic. Pour in the dry white wine to deglaze the pan, simmering for 2–3 minutes until the wine reduces slightly.
- Add Final Flavors: Stir in the fresh lemon juice, chopped parsley, and season the sauce with salt and black pepper according to taste. Return the cooked crab cakes to the skillet and spoon the warm scampi sauce over them to coat thoroughly.
- Serve: Serve the crab cakes hot over your choice of cooked pasta or alongside crusty bread to soak up the delicious scampi sauce.
Notes
- For a richer, creamier sauce, add a splash of heavy cream during the last step of the sauce preparation.
- Fresh lump crab meat is recommended for the best flavor, but well-drained canned or refrigerated crab meat can be used as a convenient alternative.
- Ensure to pick through the crab meat carefully to remove any shells before mixing.
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for the best sauce flavor.
Nutrition
- Serving Size: 2 crab cakes with sauce
- Calories: 360
- Sugar: 1g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 120mg
