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Photo: Peter Frank Edwards Photo by: Photo: Peter Frank Edwards

Shrimp-and-Crab Finger Scampi

Try this very simple preparation of traditional shrimp scampi that's enhanced with crab. Don't feel limited to adding crab specifically; bay scallops and lobster also work well.

Coastal Living APRIL 2012

  • Yield: Makes 4 servings
  • Cook time: 10 Minutes
  • Prep time: 10 Minutes
  • Total: 20 Minutes


  • 2 tablespoons canola oil
  • 20 large fresh shrimp, peeled and deveined
  • 1 cup dry white wine
  • 20 large crab fingers or crab claws
  • 3/4 cup unsalted butter, cut into pieces
  • 3 tablespoons finely chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • Kosher salt
  • Freshly ground white pepper


1. Heat oil in a 12-inch skillet over medium heat. Add shrimp, and cook 2 minutes on each side. Transfer shrimp to a plate.

2. Add white wine to skillet, stirring with a wooden spoon to loosen any bits stuck to bottom of pan. Bring mixture to a boil. Cook 5 to 7 minutes or until mixture is reduced by half. Add reserved shrimp and crab claws to skillet. Cook 1 to 2 minutes or until thoroughly heated.

3. Remove pan from heat, and stir in butter, 1 piece at a time. Stir in parsley and lemon juice. Season to taste with salt and pepper.


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Shrimp-and-Crab Finger Scampi Recipe