---
title: "Lemon Dill Crab Cakes: Garlic Parmesan Potatoes and Roasted Carrots"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lemon-dill-crab-cakes-5d6e755c764e8b0017767c07
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Easy
allergens: [Eggs, Milk, Shellfish, Wheat, Soy]
tags: [Seafood, Comfort Food, Quick, Dinner]
rating: 4.5
rating_count: 3500
source_chef: Recipe Development Team
review_highlights:
  - theme: Taste
    text: Crispy exterior with a creamy, sweet interior
  - theme: Ease
    text: Simple prep and quick cooking time
image: "https://images.recipes.furrysalamander.com/lemon-dill-crab-cakes.avif"
---
Adjust oven rack to the top position and preheat to 425 degrees. Wash and dry all produce. Slice @yukon gold potatoes{2%medium} into ⅓-inch-thick rounds.

Toss potatoes on one side of a #baking sheet{} with a drizzle of @vegetable oil{1%tbsp}, @garlic powder{1%tsp}, @salt{1%tsp}, and @pepper{1%tsp}. Toss @baby carrots{1%cup} on the opposite side with a drizzle of oil, salt, and pepper. Roast until tender and golden brown ~{25%minutes}.

While veggies roast, zest and quarter @lemon{1%unit}. Pick and roughly chop fronds from @dill{1%handful}. In a #small bowl{}, combine @mayonnaise{2%tbsp}, @sour cream{2%tbsp}, half the dill, and lemon zest and juice to taste. Season with salt and pepper.

Once carrots and potatoes are tender, remove baking sheet from oven and sprinkle potatoes with @parmesan cheese{¼%cup}. Return to oven until cheese melts and is lightly browned ~{3%minutes}.

Place @panko breadcrumbs{½%cup} on a #plate{}. Pat @crab cakes{4%unit} dry with #paper towel{}; gently press both sides into panko to coat. Season with salt and pepper. Melt @butter{1%tbsp} in a #large pan{} over medium heat. Add crab cakes and cook until browned and crispy ~{4%minutes} per side.

Toss roasted carrots with a squeeze of lemon juice and a pinch of @chili flakes{1%pinch} 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. Garnish with remaining dill and serve with remaining lemon wedges.