Golden Crab Cakes with Lemon Dill Sauce, Parmesan Potatoes and Roasted Carrots

These golden crab cakes are a delightful treat, featuring a crunchy panko crust and a tender, sweet interior. Paired with a bright lemon dill sauce, roasted carrots and crispy Parmesan potatoes, this dish is perfect for a special dinner at home.

The combination of flavors and textures-from the briny crab to the tangy sauce and savory potatoes-creates a memorable meal that’s easier to make than you think.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

8 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Crab CakesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F and adjust rack to top position. Wash and dry all produce. Slice potatoes into ⅓-inch-thick rounds (no need to peel).
2. On one side of a baking sheet, toss potatoes with a drizzle of oil, garlic powder, salt and pepper. On the other side, toss carrots with a drizzle of oil, salt and pepper. Roast until tender and golden, about 25 minutes. (For 4 servings, use 2 baking sheets; roast potatoes on top rack and carrots on middle rack.)
3. While veggies roast, zest and quarter the lemon. Roughly chop dill, removing large stems. In a small bowl, combine mayonnaise, sour cream, half the dill, lemon zest and lemon juice to taste. Season with salt and pepper.
4. After 25 minutes, remove baking sheet from oven and sprinkle potatoes with Parmesan. Return to oven until cheese melts and is lightly browned, 3-5 minutes.
5. Place panko on a plate. Pat crab cakes dry with paper towels; gently press both sides into panko to coat. Season with salt and pepper. Melt 1 tablespoon butter in a large pan over medium heat. Working in batches if needed, add crab cakes and cook until browned and crispy, 4-6 minutes per side.
6. Toss roasted carrots with a squeeze of lemon juice and a pinch of chili flakes to taste. Divide carrots, potatoes and crab cakes among plates. Top crab cakes with lemon dill sauce; serve extra sauce on the side. Garnish with remaining dill and lemon wedges.

Recipe Tips

FAQ

Can I use frozen crab cakes?

Yes, but thaw them completely and pat dry before coating with panko to ensure a crispy crust.

What can I substitute for dill?

Fresh parsley or chives make a good substitute, though the flavor will be different.

How do I store leftovers?

Store crab cakes and vegetables separately in airtight containers in the refrigerator for up to 2 days. Reheat in a 350°F oven to maintain crispiness.