November 1, 2006
RH Staff
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 skillet or oven, according to package directions. Meanwhile, prepare sauce.
To make 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 heat to simmer. Simmer 5-10 minutes, stirring occasionally, until liquid is slightly reduced. Top each cooked crab cake with 1 Tbsp. shredded cheese and 1/4 cup sauce.
PHILLIPS FOODS, INC.
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