If you’re searching for an unforgettable seafood dish that’s both impressive and easy enough for a weeknight, Crab Cake Scampi is about to become your new obsession. Imagine golden crab cakes bathed in a garlicky, lemon-butter wine sauce—a decadent Italian-American twist that turns humble crab cakes into something truly extraordinary. Whether you’re in need of a stunning main course for guests or just want to transform your usual dinner routine, Crab Cake Scampi delivers bright flavors, irresistible aroma, and a fancy restaurant feel—all in about 45 minutes!
Ingredients You’ll Need
The beauty of Crab Cake Scampi lies in its straightforward yet high-impact ingredients—each one is essential for building that perfect bite. You likely have many of them already, and every component adds a distinct flavor, texture, or color that makes this dish pop.
- Lump crab meat: The star of the show—opt for fresh or refrigerated (not canned) if possible, and always pick over for shells!
- Breadcrumbs: These provide the tender structure for the crab cakes, keeping them just the right amount of fluffy.
- Mayonnaise: Adds moisture and richness, binding everything together without overpowering the delicate crab.
- Egg: Lightly beaten to help hold the patties, ensuring a perfect consistency that’s not too dense.
- Dijon mustard: Offers a little tang and depth—don’t skip it!
- Worcestershire sauce: For that secret umami note that rounds out every bite.
- Fresh parsley (chopped): Bright pops of green add freshness and a subtle herbal lift, both inside and as a garnish.
- Old Bay seasoning: The classic spice blend that instantly signals “crab cakes”—one whiff and you’re transported seaside.
- Salt and black pepper: To taste—these two sharpen the other flavors without overpowering.
- Olive oil: For pan-searing the crab cakes until they’re beautifully golden.
- Unsalted butter: The luscious backbone of the scampi sauce.
- Garlic (minced): The unmistakable aroma of scampi, bringing savory backbone to the sauce.
- Dry white wine: A splash adds acidity and sophistication; use something you’d want to drink!
- Lemon juice: Fresh is best for bright citrus notes in the sauce.
- Red pepper flakes (optional): For a gentle, warming spice—add or skip to your taste.
- Fresh parsley (chopped, for garnish): Scatters of vibrant green make the dish look as fresh as it tastes.
- Lemon wedges (for serving): The final flourish—guests can squeeze on as much brightness as they like.
How to Make Crab Cake Scampi
Step 1: Mix the Crab Cake Base
In a large bowl, gently combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, fresh parsley, Old Bay seasoning, salt, and pepper. Be sure to mix with a light touch—over-mixing can break up those beautiful chunks of crab! Your goal is a cohesive mixture where you can still see pieces of crab shining through.
Step 2: Shape and Chill the Patties
Once everything is combined, form the mixture into 6 to 8 even patties, depending on your preferred size. Place the patties on a parchment-lined plate or tray, then refrigerate them for about 20 minutes. This short rest helps the cakes firm up and prevents them from falling apart in the skillet. It’s a tiny step, but it’s the secret to perfect Crab Cake Scampi texture!
Step 3: Sear to Golden Perfection
Heat olive oil in a large skillet over medium heat until shimmering. Working in batches if needed, gently lay the crab cakes in the pan. Cook for 3 to 4 minutes per side; you want a gorgeous, crisp golden-brown crust and the inside just cooked through. Once done, transfer them to a plate while you make the magical scampi sauce.
Step 4: Make the Scampi Sauce
In that same skillet (no need to clean it—you want all those savory brown bits!), melt the unsalted butter over medium heat. Add the minced garlic and stir for just about a minute, letting the fragrant aroma infuse the butter without browning the garlic. Pour in the white wine, lemon juice, and if you’re heat-inclined, a pinch of red pepper flakes. Let the sauce simmer for 2 to 3 minutes, reducing slightly and melding all those fabulous flavors together.
Step 5: Finish and Serve
Return your golden crab cakes to the skillet, nestling them into the simmering sauce. Spoon the garlicky goodness over the top of each cake, letting them drink up the flavor. Just before serving, shower everything with a big handful of fresh chopped parsley and bring lemon wedges to the table for an extra hit of brightness. Crab Cake Scampi is best enjoyed immediately, while the crab cakes are crispy and the sauce is at its glossiest.
How to Serve Crab Cake Scampi
Garnishes
The right garnish not only gives Crab Cake Scampi its eye-catching presentation but also adds flavor. A big sprinkle of fresh parsley right before serving brings color and freshness, while generous lemon wedges let everyone add the perfect amount of zesty pop. If you’re craving a luxe touch, a dusting of extra Old Bay never hurts!
Side Dishes
Crab Cake Scampi is wonderful served over a tangle of angel hair pasta, fluffy rice, or simply with warm, crusty bread for mopping up every drop of that dreamy sauce. A crisp green salad or roasted vegetables round out the plate, making this an easy show-stopper for any special meal.
Creative Ways to Present
For a dinner party twist, make smaller, bite-size crab cakes and skewer them with a toothpick, then drizzle with scampi sauce for elegant appetizers. Or, layer a crab cake over a toasted slice of baguette with baby greens and a spoonful of the sauce—an upscale take on seafood bruschetta. However you present it, Crab Cake Scampi turns any table into a celebration.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Crab Cake Scampi in an airtight container in the fridge for up to 2 days. Keep the crab cakes and sauce separate if possible, so the cakes retain their texture when reheated. Just know, they’re so irresistible you might not have any left!
Freezing
Want to get a jump start? You can form the uncooked crab cakes and freeze them, layered between parchment, for up to a month. Thaw in the fridge overnight before cooking. While the scampi sauce is best made fresh, the convenience of having crab cakes ready to go is unbeatable.
Reheating
To reheat, warm the crab cakes in a hot skillet or in a 350°F oven until heated through. Gently warm the sauce in a small pan, then combine right before serving. Microwave reheating works in a pinch, but the oven or skillet keeps the crab cakes’ texture in top form.
FAQs
Can I use canned crab meat for Crab Cake Scampi?
Canned crab will work if it’s all you can find, but the freshest flavor and texture truly come from lump crab meat found in the refrigerated seafood section. If using canned, drain it well and gently pat dry for the best results.
Is there a substitute for white wine in the sauce?
Absolutely! Chicken or seafood broth can replace the wine if you’d rather skip alcohol. You’ll still get a lovely depth of flavor, with just a touch less acidity—add an extra squeeze of lemon to balance it out.
How do I keep crab cakes from falling apart?
Chilling the formed patties before cooking is your secret weapon! You’ll also want to avoid over-mixing and be gentle when flipping them in the skillet. This helps the delicate crab hold together and gives you perfect Crab Cake Scampi every time.
Can I bake the crab cakes instead of frying?
Yes, and it’s a great way to lighten things up! Bake them at 400°F (200°C) on a parchment-lined sheet for about 15 minutes. Spritz the cakes with a little cooking spray first so they crisp up nicely in the oven.
What type Main Course
Thin, delicate noodles like angel hair or vermicelli are fantastic with this dish. They soak up the buttery, garlicky sauce and act as the perfect base for the succulent crab cakes.
Final Thoughts
If you love bold, bright flavors and crave a seafood dish that feels special but not stuffy, Crab Cake Scampi is truly a must-try. It’s a kitchen confidence booster, a guaranteed crowd-pleaser, and a longtime favorite around my table. Gather your ingredients, pour a glass of chilled wine, and get ready to delight in every garlicky, lemony bite. Enjoy!
Print
Crab Cake Scampi Recipe
- Total Time: 45 minutes
- Yield: 6 to 8 crab cakes 1x
- Diet: Non-Vegetarian
Description
Indulge in the succulent flavors of crab cakes infused with the savory richness of scampi sauce. This Crab Cake Scampi recipe combines tender lump crab meat with a garlic butter sauce for a delectable seafood dish that is sure to impress.
Ingredients
For the Crab Cakes:
- 1 pound lump crab meat, picked over for shells
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon Old Bay seasoning
- Salt and black pepper, to taste
- 3 tablespoons olive oil
For the Scampi Sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Prepare the Crab Cakes: In a large bowl, gently mix together crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley, Old Bay seasoning, salt, and pepper until just combined. Form into 6 to 8 patties and refrigerate for 20 minutes to firm up.
- Cook the Crab Cakes: Heat olive oil in a large skillet over medium heat. Cook crab cakes for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a plate.
- Make the Scampi Sauce: In the same skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in white wine, lemon juice, and red pepper flakes. Simmer for 2 to 3 minutes until slightly reduced.
- Combine and Serve: Return crab cakes to the skillet, spooning sauce over the top. Garnish with parsley and serve immediately with lemon wedges.
Notes
- Serve crab cake scampi over pasta, rice, or with crusty bread to soak up the garlic butter sauce.
- If you prefer a lighter version, bake crab cakes at 400°F (200°C) for 15 minutes instead of pan-frying.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 crab cake with sauce
- Calories: 260
- Sugar: 1g
- Sodium: 490mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 85mg
