Crab Meat Scampi



Tuesday evening Eric Lorden owner of Passports Restaurant and Alicia Cox owner of Mamie’s Kitchen took over my kitchen for a few hours, during the St. Joseph Trolley celebration at my home! Eric and Alicia teamed up and whipped up a few crab meat dishes for our guest using  5 lb. of fresh crab meat Cousin Joey Marcantonio dropped off  earlier that afternoon while I was on the St. Joseph Trolley ride with the Godmother of Gloucester “Sefatia.  Alicia prepared dozens of delicious crab cakes, while Eric prepared a yummy crab meat scampi. Thank you Eric, Alicia and cousin Joey that was an awesome treat! 


Click see more for my Crab Scampi recipe!


Crab Scampi


5 tablespoons olive oil

4 tablespoons salted butter

3 tablespoons roughly chopped garlic

juice of one lemon

2 cups crab meat

3/4  cup Sauvignon blanc wine

1/2 teaspoon crushed red pepper flakes

3 tablespoons fresh parsley; roughly chopped

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1 Lb. dried pasta

freshly grated Parmesan cheese


1 heat oil and 3 tablespoons butter in large fry pan over medium-high heat; add garlic; sauté one minute

2 add red crushed pepper flakes, lemon juice, and white wine; bring to boil; add crabmeat; lower heat to medium-high; simmer three minutes

3 boil pasta in salted water; cook al dente


4 add salt, pepper and parsley to simmering crab scampi sauce; add 1 tablespoon salted butter; cook until butter melts completely

5 reserve 3/4 cup pasta water; strain al dente pasta; add reserved ¾ cup pasta water to crab scampi sauce; mix well; pour crab scampi sauce over al dente pasta; top with sprinkling of freshly grated Parmesan cheese and finely chopped parsley; serve immediately


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