Yield: 4 servings. 4 3-oz. 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. pimiento-stuffed green olives, chopped 1 Tbsp. black olives, chopped 1 Tbsp. Italian flat leaf parsley, chopped 1 Tbsp. freshly squeezed lemon juice 1⁄2 lemon, grated zest only 1⁄8 tsp. coarsely cracked black pepper 1⁄4 cup finely shredded Mozzarella or Italian blend cheese Prepare crab cakes either in a ...
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