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

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

The secret to the perfect crab cake is a quick sear in butter, which gives it that irresistible crunch. Serve with extra sauce for dipping and enjoy a restaurant-quality meal without leaving your kitchen.

Log in to save recipes and build weekly shopping lists.

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. Adjust rack to top position 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 the other side with a drizzle of oil, salt and pepper. Roast until tender and golden brown, 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 any large stems. In a small bowl, combine mayonnaise, sour cream, half the dill and lemon zest and lemon juice (to taste). Season with salt and pepper.
4. Once carrots and potatoes have roasted 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 TBSP butter 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 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 work well as a substitute for dill in the sauce and garnish.

How do I store leftovers?

Store leftover crab cakes and vegetables separately in airtight containers in the refrigerator for up to 2 days. Reheat in a skillet or oven to maintain crispness.