Lemon Dill Crab Cakes: Garlic Parmesan Potatoes and Roasted Carrots

🥘 Ingredients

• baby carrots
  1 c
• butter
  1 tbsp
• chili flakes
  1 pinch
• crab cakes
  4 unit
• dill
  1 handful
• garlic powder
  1 tsp
• lemon
  1 unit
• mayonnaise
  2 tbsp
• panko breadcrumbs
  ½ cup
• parmesan cheese
  ¼ cup
• pepper
  1 tsp
• salt
  1 tsp
• sour cream
  2 tbsp
• vegetable oil
  1 tbsp
• yukon gold potatoes
  2 medium

🍳 Cookware

• baking sheet
• small bowl
• plate
• paper towel
• large pan

1. 

   1

   Adjust oven rack to the top position and preheat to 425 degrees. Wash and dry all produce. Slice yukon gold potatoes into ⅓-inch-thick rounds.

   yukon gold potatoes: 2 medium
2. 

   2

   Toss potatoes on one side of a baking sheet with a drizzle of vegetable oil , garlic powder , salt , and pepper . Toss baby carrots on the opposite side with a drizzle of oil, salt, and pepper. Roast until tender and golden brown ⏱️ 25 minutes .

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

   3

   While veggies roast, zest and quarter lemon . 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: 1 unit, dill: 1 handful, mayonnaise: 2 tbsp, sour cream: 2 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 minutes .

   parmesan cheese: ¼ cup
5. 

   5

   Place panko breadcrumbs on a plate . Pat crab cakes dry with paper towel ; gently press both sides into panko to coat. Season with salt and pepper. Melt butter in a large pan over medium heat. Add crab cakes and cook until browned and crispy ⏱️ 4 minutes per side.

   panko breadcrumbs: ½ cup, crab cakes: 4 unit, butter: 1 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. Garnish with remaining dill and serve with remaining lemon wedges.

   chili flakes: 1 pinch