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Lemon Dill Crab Cakes

Lemon Dill Crab Cakes

with Garlic Parmesan Potatoes and Roasted Carrots

Gourmet
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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:EggsMilkShellfishWheatFishSoy

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Zester
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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.