Lemon Dill Crab Cakes
with Garlic Parmesan Potatoes and Roasted Carrots
Lemon Dill Crab Cakes
Crisp crab cakes with bright lemon and fresh dill pair with garlicky Parmesan potatoes and sweet roasted carrots for a fresh, satisfying seafood dinner.
Ingredients
For 2 servings
- 8 ounce Baby Carrots
- 1 teaspoon Chili Flakes
- 10 ounce Crab Cakes
- ¼ ounce Dill
- 1 teaspoon Garlic Powder
- 1 unit Lemon
- 2 tablespoon Mayonnaise
- ¼ cup Panko Breadcrumbs
- ¼ cup Parmesan Cheese
- 2 tablespoon Sour Cream
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 1 tablespoon Butter
- Pepper
- Salt
- 1 tablespoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time40m
Calories830
Protein30g
Carbs64g
Fat52g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥚Eggs🐟Fish🥛Milk🦐Shellfish🌱Soy🌾WheatSwaps and substitutions
For egg-free or dairy-light needs, use an egg-free mayo and skip the sour cream or parmesan if needed. For gluten-free, replace the breadcrumb coating with a gluten-free crumb and choose a wheat-free crab cake, since wheat is present.
What to serve with it
Serve with a crisp green salad or simple steamed greens to balance the rich crab cakes and potatoes. A lemon wedge, tartar sauce, or extra roasted vegetables also works well for a bright, complete plate.
