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 ...
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