Mediterranean Crab Cakes

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.