Crab Cake Scampi

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.