Lemon Dill Crab Cakes

Name: Lemon Dill Crab Cakes with Garlic Parmesan Potatoes and Roasted Carrots
Yield: 2 servings
Cuisine: Italian
Ingredients: 12 oz Potato; 1 tsp Garlic Powder; 8 oz Carrot; 1 Lemon; 1/4 oz Dill; 2 tbsp Mayonnaise; 2 tbsp Sour Cream; 1/4 cup Parmesan Cheese; 10 oz Crab Cakes; 1 tsp Red Pepper Flakes; 1/4 cup Breadcrumbs; 1 tbsp Vegetable Oil; 1 tbsp Butter; Salt; Black Pepper

with Garlic Parmesan Potatoes and Roasted Carrots

By Recipe0 System

If you’ve never eaten crab cakes before, you’re in for a treat. Ours have got a golden, crunchy exterior (thanks to a coating of panko breadcrumbs and a quick sear in butter) and a creamy, sweet, briny-tasting interior. If you still need more convincing, this batch is drizzled with a lemony dill sauce and served alongside roasted carrots and crispy Parmesan potatoes.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 tsp Garlic Powder
8 oz Carrot
1 Lemon
1/4 oz Dill
2 tbsp Mayonnaise
2 tbsp Sour Cream
1/4 cup Parmesan Cheese
10 oz Crab Cakes
1 tsp Red Pepper Flakes
1/4 cup Breadcrumbs
1 tbsp Vegetable Oil
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

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 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 of sheet with a drizzle of oil, salt, and pepper. Roast until everything is tender and golden brown, 20-25 minutes. (For 4 servings, divide between 2 baking 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 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.
4

Once carrots and potatoes are tender, remove baking 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.

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