---
title: Lemon Dill Crab Cakes
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lemon-dill-crab-cakes-5d6e755c764e8b0017767c07
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: easy
allergens:
  - Eggs
  - Milk
  - Shellfish
  - Wheat
  - Fish
tags: []
rating: 4.5
rating_count: 3500
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 830
  protein: 30
  fat: 52
  saturated fat: 17
  carbohydrates: 64
  sugar: 13
  fiber: 10
  cholesterol: 185
  sodium: 1110
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Crab/lemon-dill-crab-cakes.avif"
---
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Slice @Yukon Gold potatoes{24%oz} into 1/3-inch-thick rounds (no need to peel).

Toss potatoes on one side of a #baking sheet{} with a large drizzle of @vegetable oil{1%tbsp}, @garlic powder{2%tsp}, @salt{}, and @pepper{}. Toss @baby carrots{16%oz} on opposite side of sheet with a drizzle of oil, salt, and pepper. Roast until everything is tender and golden brown, ~{20%minutes} to ~{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{2%unit} (quarter both lemons for 4 servings). Pick and roughly chop fronds from @dill{½%oz}. In a #small bowl{}, combine @mayonnaise{4%tbsp}, @sour cream{4%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{½%cup}. Return to oven until cheese melts and is lightly browned, 3-5 minutes more (~{5%minutes}).

Place @panko breadcrumbs{½%cup} on a #plate{}. Pat @crab cakes{20%oz} dry with @paper towels{}; gently press both sides into panko to coat. Season with salt and pepper. Melt @butter{2%tbsp} (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%minutes} to ~{6%minutes} per side.

Toss roasted carrots with a squeeze of lemon juice and a pinch of @chili flakes{1%tsp} 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.