If you adore seafood and crave something that brings restaurant-quality elegance right to your kitchen, this Crab Cake Scampi Recipe is going to blow your mind. Picture crispy, golden crab cakes paired with succulent shrimp bathed in a luscious garlic butter sauce with hints of lemon and white wine. Every bite bursts with vibrant flavors and textures that complement each other perfectly, giving you the satisfying richness of crab cakes combined with the zesty, silky scampi sauce. Whether you’re entertaining friends or treating yourself to a special dinner, this dish is pure comfort meets sophistication.

Ingredients You’ll Need

To create this delightful Crab Cake Scampi Recipe, you don’t need a long list of complicated ingredients—just simple, fresh, and flavorful components that each play a vital role. From sweet lump crab meat to aromatic garlic and bright lemon juice, every item harmonizes to build the dish’s irresistible character.

Lump crab meat: Make sure it’s well-drained and picked over for shells to keep your crab cakes tender and shell-free.
Panko breadcrumbs: These provide the perfect light crunch without weighing down the crab cakes.
Mayonnaise: Adds moisture and richness to bind and flavor the crab cake mixture.
Egg: Acts as a natural binder to help the patties hold their shape during cooking.
Dijon mustard: A touch of tangy depth that brightens up the crab cakes.
Lemon juice: Freshly squeezed to add zest and balance out the richness.
Fresh parsley: Delivers a burst of herbal freshness and color.
Garlic powder: Enhances the savory profile with subtle garlicky warmth.
Salt and black pepper: Essential seasonings to bring out all the flavors.
Olive oil: For frying the crab cakes to a crispy golden brown.
Large shrimp: Peeled and deveined, ready to soak in the luscious scampi sauce.
Unsalted butter: The base for that unbeatable garlic butter sauce that complements the seafood.
Fresh garlic: Minced to fill the kitchen with mouthwatering aroma.
Red pepper flakes: Optional, but they add a subtle spicy kick that livens up the sauce.
Dry white wine or chicken broth: Creates the flavorful, slightly acidic base of the scampi sauce.
Grated Parmesan cheese: Optional, but a sprinkle adds an extra layer of savory richness when serving.

How to Make Crab Cake Scampi Recipe

Step 1: Mix the Crab Cake Ingredients

Begin by gently combining the lump crab meat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, chopped fresh parsley, garlic powder, salt, and black pepper in a large bowl. The key here is to handle the crab meat with care to keep those lovely lumps intact, which ensures every bite has that wonderful crab flavor and texture.

Step 2: Form the Patties

Next, shape the mixture into roughly 6 to 8 patties, depending on your preferred size. Take your time to make them compact enough to hold together but not overly packed, so they stay tender and crisp nicely on the outside.

Step 3: Fry the Crab Cakes

Heat the olive oil in a large skillet over medium heat. Once shimmering, cook the crab cakes for 3 to 4 minutes on each side. You want a gorgeous golden crust to form, giving that perfect crunch and sealing in all those flavors. When done, transfer them to a plate and keep them warm while you move on to the scampi sauce.

Step 4: Prepare the Garlic Butter Scampi Sauce

Using the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and red pepper flakes if you’re using them. Sauté for about a minute, until the garlic is fragrant and just slightly golden—this step infuses the butter with delightful aroma and a touch of heat.

Step 5: Cook the Shrimp

Add the peeled shrimp to the buttery garlic mixture and cook them for about 2 to 3 minutes on each side. They should turn pink and opaque but stay juicy and tender—overcooked shrimp can become rubbery, so keep a close eye.

Step 6: Deglaze and Simmer the Sauce

Pour in the dry white wine or chicken broth along with the lemon juice. Stir to combine and let the sauce simmer for 2 to 3 minutes to reduce slightly. This gives you a beautifully bright, silky sauce that perfectly complements both the crab cakes and shrimp.

Step 7: Combine and Warm Through

Return the crab cakes to the skillet and spoon the scampi sauce generously over them. Let everything heat through together for another 2 to 3 minutes so the flavors marry perfectly and your Crab Cake Scampi Recipe is ready to wow your taste buds.

How to Serve Crab Cake Scampi Recipe

Garnishes

Fresh chopped parsley sprinkled on top really brings the dish to life with a pop of color and a fresh herbal note. A light dusting of grated Parmesan cheese is a luxurious optional touch that adds a nutty, savory finish that melds beautifully with the butter sauce.

Side Dishes

This dish pairs wonderfully with crisp green salads dressed in a lemon vinaigrette, lightly buttered asparagus, or even a fluffy bed of garlic-infused rice to soak up all that decadent scampi sauce. Roasted vegetables or crusty artisan bread are also excellent companions to round out the meal.

Creative Ways to Present

For a special touch, try serving individual crab cakes stacked with a shrimp on top, drizzled liberally with the scampi sauce and garnished with herbs. Alternatively, arrange the crab cakes on a long platter with the shrimp scattered around for a communal feast vibe. A drizzle of extra lemon juice just before serving brightens and refreshes the presentation.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from your Crab Cake Scampi Recipe, store them in an airtight container in the refrigerator for up to 2 days. Be sure to keep the crab cakes and shrimp separated from the scampi sauce to maintain texture until reheating.

Freezing

To freeze crab cakes, shape and freeze them on a baking sheet until solid, then transfer to a freezer-safe bag. They keep well for up to 2 months. While the shrimp and sauce are best enjoyed fresh, you could freeze cooked crab cakes alone for future quick meals.

Reheating

Reheat crab cakes gently in a skillet over medium-low heat to preserve their crispness, adding a bit of butter or oil as needed. Warm the shrimp and scampi sauce separately in a saucepan over low heat to prevent overcooking. Combine just before serving for the best flavor and texture.

FAQs

Can I use canned crab meat for this Crab Cake Scampi Recipe?

While fresh or lump crab meat is preferred for the best texture and flavor, you can use canned crab meat in a pinch. Just be sure to drain it well and pick over for shells to keep the crab cakes tasting fresh and light.

Is it necessary to use white wine in the scampi sauce?

White wine adds a lovely acidity and depth to the sauce, but if you prefer, chicken broth is an excellent non-alcoholic substitute that still complements the garlic and lemon flavors beautifully.

Can I bake the crab cakes instead of frying them?

Absolutely! Baking is a healthier alternative that still yields delicious results. Place the patties on a parchment-lined baking sheet and bake at 400°F (200°C) for about 12-15 minutes, flipping halfway through until golden and cooked through.

What if I don’t like spicy food? Can I skip red pepper flakes?

Yes! The red pepper flakes are totally optional and can be omitted without compromising the overall taste. The garlic butter sauce will still be rich and flavorful without any heat.

Can I prepare this recipe in advance for a dinner party?

You can definitely make the crab cake mixture and form the patties a few hours ahead or even the day before, storing them covered in the fridge. Then, fry and assemble with the scampi sauce just before serving for the freshest taste and best texture.

Final Thoughts

I can honestly say this Crab Cake Scampi Recipe has a permanent place on my favorite dinner roster. It’s one of those dishes that feels luxurious yet incredibly approachable, perfect for showcasing your love of seafood in a way that impresses without fuss. I hope you enjoy making and eating it as much as I do—once you try it, it just might become a beloved classic in your recipe collection too.