Description
Crab Cake Scampi features golden, crispy crab cakes paired with succulent sautéed shrimp in a garlicky white wine sauce. This elegant yet easy-to-make dish combines the rich flavors of lump crab meat with buttery shrimp scampi, making it perfect for a special dinner or seafood feast.
Ingredients
Crab Cakes
- 1 lb lump crab meat, drained and picked over for shells
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil (for frying)
Shrimp Scampi
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine (or chicken broth)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 1/4 cup grated Parmesan cheese (optional, for garnish)
Instructions
- Prepare the Crab Cake Mixture: In a large bowl, gently combine lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, chopped parsley, garlic powder, salt, and black pepper. Mix carefully to avoid breaking up the crab meat too much.
- Form Patties: Shape the mixture into 6-8 evenly sized patties, depending on your preferred size.
- Heat Oil: Heat the olive oil in a large skillet over medium heat, ensuring the pan is properly warmed before frying.
- Fry Crab Cakes: Fry the crab cakes for 3-4 minutes on each side until they develop a golden brown and crispy exterior. Remove them from the pan and set aside on a plate.
- Melt Butter for Scampi Sauce: In the same skillet, melt the unsalted butter over medium heat to retain all flavors.
- Sauté Garlic and Red Pepper Flakes: Add minced garlic and optional red pepper flakes to the melted butter. Sauté for about 1 minute until fragrant but not browned.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet. Cook for 2-3 minutes on each side until they turn pink and are opaque.
- Add Liquid and Lemon Juice: Pour in the dry white wine (or chicken broth) and lemon juice. Stir to combine all ingredients and let the sauce simmer for 2-3 minutes to slightly reduce and thicken.
- Combine Crab Cakes and Scampi Sauce: Return the crab cakes to the skillet, spoon the shrimp and scampi sauce over them, and let everything heat through together for another 2-3 minutes.
- Garnish and Serve: Sprinkle freshly chopped parsley and optionally grated Parmesan cheese on top before serving immediately for best flavor and presentation.
Notes
- Be careful when mixing crab meat to keep the lumps intact for better texture.
- Use dry white wine for authentic flavor; chicken broth is a good non-alcoholic substitute.
- Adjust red pepper flakes according to your spice preference.
- Ensure the oil is hot enough before frying the crab cakes to get a perfect crispy crust.
- Serve immediately to enjoy the crab cakes crispy and the shrimp tender.
- Leftovers should be stored in an airtight container and consumed within 2 days.
