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

If you’ve never made crab cakes at home, this recipe is a fantastic place to start. These golden cakes have a crunchy panko coating and a tender, sweet interior, all brought together with a bright lemon dill sauce. Served alongside roasted carrots and crispy Parmesan potatoes, this meal feels special enough for a celebration but is simple enough for a weeknight.

The key to perfect crab cakes is a quick sear in butter, which gives them that irresistible golden crust. The lemon dill sauce adds a fresh, tangy finish, while the roasted vegetables round out the plate with earthy sweetness and savory cheese notes. Get ready for a dinner that’s as beautiful as it is delicious.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

8 ounce Baby CarrotsView 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. Adjust rack to top position (and middle for 4 servings) and preheat oven to 425°F. Wash and dry all produce. Slice potatoes into ⅓-inch-thick rounds (no need to peel).
2. Toss potatoes on one side of a baking sheet with a large drizzle of oil, garlic powder, salt and pepper. Toss carrots on opposite side with a drizzle of oil, salt and pepper. Roast until tender and golden brown, 20-25 minutes. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on middle rack.)
3. While veggies roast, zest and quarter lemon (quarter both lemons for 4 servings). Pick and roughly chop dill fronds. In a small bowl, combine mayonnaise, sour cream, half the dill and lemon zest and juice to taste. Season with salt and pepper.
4. Once carrots and potatoes are tender, remove sheet from oven and sprinkle potatoes with Parmesan. Return to oven until cheese melts and is lightly browned, 3-5 minutes more.
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 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Working in batches if necessary, 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 between plates along with crab cakes and potatoes. Top crab cakes with lemon dill sauce; serve any extra sauce on the side for dipping. Garnish with remaining dill and serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use fresh crab meat instead of pre-made crab cakes?

Yes, you can substitute with fresh lump crab meat. Form into patties and coat with panko before cooking.

Can I make the lemon dill sauce ahead of time?

Absolutely! The sauce can be prepared up to a day in advance and stored in the refrigerator.

What can I serve instead of roasted carrots and potatoes?

A simple green salad or steamed asparagus would pair nicely with the crab cakes.