Lemon Dill Crab Cakes

🥘 Ingredients

• Parmesan cheese
  ½ cup
• Yukon Gold potatoes
  24 oz
• baby carrots
  1 lb
• butter
  2 tbsp
• chili flakes
  1 tsp
• crab cakes
  20 oz
• dill
  ½ oz
• garlic powder
  2 tsp
• lemon
  2 unit
• mayonnaise
  4 tbsp
• panko breadcrumbs
  ½ cup
• paper towels
• pepper
• salt
• sour cream
  4 tbsp
• vegetable oil
  1 tbsp

🍳 Cookware

• baking sheet
• small bowl
• plate
• large pan

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Slice Yukon Gold potatoes into 1/3-inch-thick rounds (no need to peel).

   Yukon Gold potatoes: 24 oz
2. 

   2

   Toss potatoes on one side of a baking sheet with a large drizzle of vegetable oil , garlic powder , salt , and pepper . Toss baby carrots on opposite side of sheet with a drizzle of oil, salt, and pepper. Roast until everything is tender and golden brown, ⏱️ 20 minutes to ⏱️ 25 minutes . (For 4 servings, divide between 2 baking sheets; roast potatoes on top rack and carrots on middle rack.)

   vegetable oil: 1 tbsp, garlic powder: 2 tsp, salt, pepper, baby carrots: 1 lb
3. 

   3

   While veggies roast, zest and quarter lemon (quarter both lemons for 4 servings). Pick and roughly chop fronds from dill . In a small bowl , combine mayonnaise , sour cream , half the dill, and lemon zest and juice to taste. Season with salt and pepper.

   lemon: 2 unit, dill: ½ oz, mayonnaise: 4 tbsp, sour cream: 4 tbsp
4. 

   4

   Once carrots and potatoes are tender, remove baking sheet from oven and sprinkle potatoes with Parmesan cheese . Return to oven until cheese melts and is lightly browned, 3-5 minutes more ( ⏱️ 5 minutes ).

   Parmesan cheese: ½ cup
5. 

   5

   Place panko breadcrumbs on a plate . Pat crab cakes dry with paper towels ; gently press both sides into panko to coat. Season with salt and pepper. Melt 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 minutes to ⏱️ 6 minutes per side.

   panko breadcrumbs: ½ cup, crab cakes: 20 oz, paper towels, butter: 2 tbsp
6. 

   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.

   chili flakes: 1 tsp