Crab Cake Scampi combines a jumbo baked crab cake with crispy Ritz cracker coating served over classic garlic and white wine scampi pasta. The dish delivers restaurant-quality seafood flavors with the tender, sweet crab meat as the star, accented by savory Old Bay seasoning and bright lemon juice.
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Preheat your oven to 450°F (232°C).
In a large bowl, whisk together the egg, Dijon mustard, 1 tsp lemon juice, mayonnaise, 2 tsp Old Bay seasoning, and garlic powder until smooth.
Gently fold in both types of crab meat and the crushed crackers, being careful not to break up the lumps of crab.
Form the mixture into two large, round crab cakes and place them on a lightly greased baking sheet.
Bake for about 15 minutes, or until golden brown and cooked through.
While the crab cakes are baking, cook pasta according to package directions. Reserve some pasta water before draining.
In a large skillet over medium heat, add olive oil and 1 tbsp of butter. Once melted, add the sliced shallot and sauté until softened.
Add the minced garlic and cook for another minute until fragrant.
Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer and reduce by about half.
Stir in 1 tbsp lemon juice, 1/2 tsp Old Bay, salt, and pepper.
Add the remaining 2 tbsp of butter and swirl the pan until it's melted and incorporated into the sauce. Stir in the fresh basil and Parmesan cheese.
Add the cooked pasta to the skillet and toss to coat everything in the scampi sauce. If the sauce is too thick, add a splash of reserved pasta water.
To serve, place a bed of the scampi pasta on a plate and top with a warm baked crab cake. Garnish with additional Parmesan cheese and fresh parsley if desired.
Store baked crab cakes in an airtight container for up to 3 days; reheat at 350°F for 8–10 minutes. Scampi pasta is best fresh, but both components can be made separately ahead and combined at service.
Yes. Shape and refrigerate the crab cakes up to 24 hours before baking, or freeze for up to 3 months. Bake from cold—add 2-3 minutes to baking time if frozen.
Lump crab is larger, sweeter pieces from the body; special crab is smaller, finer pieces from the same body meat. Using both creates a texture mix—jumbo pieces with binding cohesion.
Yes. Heat olive oil in a skillet over medium-high heat and cook crab cakes 3–4 minutes per side until golden. Baking is less hands-on and reduces oil absorption.
Sauvignon Blanc, Pinot Grigio, or Albariño complement both the crab and the scampi sauce. Use the same wine in the sauce for cohesion.
