If you’re searching for a showstopper seafood dish that takes surprisingly little effort but delivers big on flavor, Crab Cake Scampi just might become your newest obsession. Imagine golden, crisp-edged crab cakes bathed in a luscious, garlicky scampi sauce, bright with lemon and kissed with fresh herbs—every bite is luxurious but totally approachable for a weeknight treat or a celebratory dinner. If you love the combination of sweet crab and rich, savory sauces, this is a meal that feels as special as it tastes.
Ingredients You’ll Need
Every ingredient in this recipe earns its spot on the list, coming together to create the magic of Crab Cake Scampi. While the lineup is short, each component is a flavor powerhouse that will enhance the taste, texture, and vibrant color of this dish. Here’s what you’ll need and why:
- 8 oz lump crab meat: The star of the show! Sweet, tender crab brings that signature texture and flavor—make sure all shells are removed for the best experience.
- 1/4 cup breadcrumbs: Provides just enough structure to hold the cakes together while keeping them delicate.
- 1 egg (lightly beaten): Helps bind everything so the crab cakes stay together when cooked.
- 2 tablespoons mayonnaise: Adds a subtle richness and helps with moisture.
- 1 teaspoon Dijon mustard: Brings just the right tang and a gentle kick that brightens the crab.
- 1 teaspoon lemon juice: Wakes up all the flavors and keeps the crab cakes tasting fresh.
- 1/2 teaspoon Old Bay seasoning: Classic seafood flavor for that unmistakable Maryland vibe.
- 1 tablespoon chopped fresh parsley: A pop of color and herbal freshness in every bite.
- Salt and black pepper to taste: Needed to balance and heighten all other flavors.
- For the scampi sauce – 2 tablespoons butter: Melts into a creamy base for the sauce.
- 2 tablespoons olive oil: Prevents the butter from burning and adds a fruity undertone.
- 4 cloves garlic (minced): Essential for that bold, savory scampi aroma.
- 1/4 teaspoon red pepper flakes (optional): For those who enjoy a little background heat.
- 1/4 cup dry white wine or chicken broth: Deglazes the pan and builds a depth of flavor—choose wine for sophistication or broth for a milder touch.
- Juice of 1/2 lemon: Adds brightness and helps meld every note together.
- 1 tablespoon chopped parsley: Echoes the freshness in the crab cakes and makes the sauce pop.
- Salt to taste: Ensures a perfectly seasoned, balanced scampi sauce.
- To serve – cooked pasta or crusty bread (optional): The perfect partner to soak up that gorgeous sauce.
How to Make Crab Cake Scampi
Step 1: Mix and Form the Crab Cakes
Start by gently combining the lump crab meat, breadcrumbs, egg, mayo, Dijon mustard, lemon juice, Old Bay seasoning, parsley, and a little salt and pepper in a mixing bowl. Be gentle—treat the crab like treasure so your Crab Cake Scampi stays light and tender, with big pieces of crab in every bite. Once the mixture is just combined, form it into four small patties. Pop them in the fridge for 15–20 minutes—this step helps everything set, so your crab cakes don’t fall apart in the pan.
Step 2: Sear the Crab Cakes
Heat a nonstick skillet over medium heat and swirl in a little oil. When it’s hot but not smoking, add your chilled crab cakes. Cook for 3–4 minutes per side, until they’re deeply golden, crisp on the outside, and just cooked through. Set them aside on a plate and cover loosely with foil to keep them warm—at this stage, they already look irresistible!
Step 3: Make the Scampi Sauce
Using the same skillet (hello, flavor!), melt butter together with olive oil. Add the minced garlic and red pepper flakes for a spicy twist, letting them sizzle until everything is super fragrant—but don’t let the garlic brown. Pour in the white wine (or chicken broth), squeeze in your lemon juice, and let this mixture bubble away for 2–3 minutes to reduce and intensify. Stir in the parsley and season with salt, tasting to get it just right.
Step 4: Bring It All Together
Return the crab cakes to that luscious pool of scampi sauce in the skillet. Spoon the garlicky lemon butter over each cake, making sure they’re well coated. Let everything mingle for a minute or two over low heat—you want the flavors to come together, but try not to overcook the crab cakes. Serve immediately, pairing with your favorite pasta or crusty bread to soak up every drop of that bright, buttery sauce.
How to Serve Crab Cake Scampi
Garnishes
Go bold with a generous shower of extra chopped parsley and a fresh squeeze of lemon—these little additions wake up the Crab Cake Scampi, intensifying its color and freshness. A sprinkle of flaky sea salt and a crack of black pepper just before serving can push each bite over the top. If you enjoy a little heat, a pinch more red pepper flakes isn’t unwelcome here.
Side Dishes
The versatility of Crab Cake Scampi means it works beautifully with several sides. Twirl it with angel hair pasta for a classic, elegant presentation, or keep things rustic with warm, crusty bread perfect for sopping up that luxurious sauce. For lighter accompaniments, consider a simple arugula salad with a lemon vinaigrette, or even garlicky sautéed greens—each bite will balance the richness of your main dish.
Creative Ways to Present
Mini crab cake scampi bites make an adorable and impressive appetizer for parties! Skewer tiny crab cakes, spoon over the scampi sauce, and top with a parsley leaf for a lovely passed hors d’oeuvre. Prefer a bistro-style meal? Serve the crab cakes atop a mountain of buttered linguine, or nestle them on creamy polenta for a soul-warming twist. However you plate it, this dish always feels like a celebration.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Crab Cake Scampi, lucky you! Store any extra crab cakes and sauce separately in airtight containers in the refrigerator. The crab cakes will keep for up to two days and the scampi sauce stays vibrant for the same amount of time. Try to avoid sogginess by keeping the sauce and cakes apart until ready to heat and serve.
Freezing
For future cravings, you can freeze uncooked crab cake patties on a parchment-lined tray until solid, then transfer them to a freezer bag. They’ll keep well for up to a month. Defrost overnight in the fridge before cooking. While the scampi sauce is best made fresh, you can freeze the cooked cakes themselves and reheat as needed—they may lose just a bit of their signature crispness but will still taste fantastic.
Reheating
To reheat, place crab cakes on a baking sheet and warm them in a 350°F oven for 8–10 minutes, restoring some of that gorgeous crust. Warm the scampi sauce gently in a saucepan over low heat until bubbly, then spoon over the cakes right before serving. If you’re in a hurry, a quick stint in a nonstick skillet works too—just avoid the microwave, which can make the crab cakes rubbery.
FAQs
Can I use canned crab meat instead of fresh?
Absolutely! While fresh lump crab gives the purest flavor and best texture for Crab Cake Scampi, high-quality canned crab works wonderfully in a pinch—just be sure to drain it well and pick through it for any bits of shell.
What type Main Course
Angel hair is a delicate and traditional match, soaking up the buttery sauce while letting the crab cakes shine. Linguine and spaghetti are also fine choices, but really, any pasta you love will be uplifted by this sauce.
How spicy is the scampi sauce with red pepper flakes?
It’s mildly spicy—enough to provide gentle warmth without overwhelming the crab. If you’re sensitive to heat or serving kids, feel free to leave it out or use just a pinch.
Is there a gluten-free option?
Yes! Swap regular breadcrumbs for your favorite gluten-free version. The scampi sauce is naturally gluten-free, so that’s one less thing to worry about.
Can I double the recipe for a crowd?
Of course! Just make sure to cook the crab cakes in batches for the best crust and increase the scampi sauce accordingly. Your guests will be delighted by this restaurant-caliber treat.
Final Thoughts
Crab Cake Scampi brings the wow-factor of a special occasion right into your own kitchen, all in under 30 minutes. Once you taste that first forkful—tender crab wrapped in garlicky, lemony butter—you’ll be hooked. I hope you give this a try soon and share it with the people you love. Happy cooking, and don’t forget to treat yourself to a little extra sauce!
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Crab Cake Scampi Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Crab Cake Scampi is a delightful seafood dish that combines the flavors of tender lump crab cakes with a savory garlic butter scampi sauce. Perfect for a special dinner or a gourmet appetizer.
Ingredients
Crab Cakes:
- 8 oz lump crab meat (picked over for shells)
- 1/4 cup breadcrumbs
- 1 egg (lightly beaten)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon Old Bay seasoning
- 1 tablespoon chopped fresh parsley
- Salt and black pepper to taste
For the scampi sauce:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup dry white wine or chicken broth
- Juice of 1/2 lemon
- 1 tablespoon chopped parsley
- Salt to taste
- Cooked pasta or crusty bread (optional)
To serve:
Instructions
- Prepare the Crab Cakes: In a medium bowl, gently mix together the crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, parsley, salt, and pepper until just combined. Form into 4 small patties and chill for 15–20 minutes to help them set.
- Cook the Crab Cakes: Heat a nonstick skillet over medium heat and add a splash of oil. Cook the crab cakes for 3–4 minutes per side until golden brown and heated through. Transfer to a plate and keep warm.
- Make the Scampi Sauce: In the same skillet, melt the butter with the olive oil. Add the garlic and red pepper flakes, cooking for 30 seconds until fragrant. Pour in the wine or broth and lemon juice, and simmer for 2–3 minutes until slightly reduced. Stir in chopped parsley and season with salt to taste.
- Serve: Return the crab cakes to the skillet and spoon the sauce over them. Serve warm over pasta or with crusty bread to soak up the sauce.
Notes
- For extra richness, add a splash of heavy cream to the sauce.
- You can also make mini crab cake scampi bites as an appetizer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake with sauce
- Calories: 290
- Sugar: 1g
- Sodium: 530mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 115mg
