Lemon Dill Crab Cakes

Name: Lemon Dill Crab Cakes with Garlic Parmesan Potatoes and Roasted Carrots
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 12 ounce Yukon Gold Potatoes; 1 teaspoon Garlic Powder; 8 ounce Baby Carrots; 1 unit Lemon; ¼ ounce Dill; 2 tablespoon Mayonnaise; 2 tablespoon Sour Cream; ¼ cup Parmesan Cheese; 10 ounce Crab Cakes; 1 teaspoon Chili Flakes; ¼ cup Panko Breadcrumbs; 1 tablespoon Vegetable Oil; 1 tablespoon Butter; Kosher Salt; Pepper

with Garlic Parmesan Potatoes and Roasted Carrots

Gourmet

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.

Allergens:Eggs•Milk•Shellfish•Wheat•Fish•Soy•Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Cooking difficultyEasy

Ingredients

serving amount

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

1 teaspoon

Garlic Powder

8 ounce

Baby Carrots

1 unit

Lemon

¼ ounce

Dill

2 tablespoon

Mayonnaise

(ContainsEggs)

2 tablespoon

Sour Cream

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

10 ounce

Crab Cakes

(ContainsEggs, Milk, Shellfish, Wheat, Fish, Soy)

1 teaspoon

Chili Flakes

¼ cup

Panko Breadcrumbs

(ContainsWheat)

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving

Nutrition Values

/ per serving

Energy (kJ)3473 kJ

Calories830 kcal

Fat52 g

Saturated Fat17 g

Carbohydrate64 g

Sugar13 g

Dietary Fiber10 g

Protein30 g

Cholesterol185 mg

Sodium1110 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Small Bowl

•Zester

•Large Pan

•Paper Towel

InstructionsPDF

Instructions

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).

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.)

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.

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.

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.

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.