From: Executive Chef Arturo Paz, Phillips Seafood Restaurant at Harborplace, Baltimore. Yield: 4 servings.
4 Phillips crab cakes
1 whole shallot, finely minced
1 tsp. garlic, finely minced
1 Tbsp. olive oil
1 cup canned diced tomatoes with juice
1 Tbsp. capers
1 Tbsp. pimento-stuffed olives, chopped
1 Tbsp. black olives, chopped
1 Tbsp. Italian flat-leaf parsley, chopped
1 Tbsp. freshly squeezed lemon juice
½ lemon, grated zest only
⅛ tsp. coarsley cracked black pepper
¼ cup shredded Mozzarella or Italian blend cheese
Cook crab cakes according to package directions. Meanwhile, prepare sauce: Heat oil in small pan over medium heat and saute garlic and shallot until softened, but not browned. Add remaining ingredients, except cheese, and simmer for 5-10 minutes, stirring occasionally until liquid is slightly reduced. Top each crab cake with 1 Tbsp. shredded cheese and ¼ cup sauce.