“Dressed Up” Mediterranean Crab Cake

(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 grated zest of half a lemon 1/8 tsp. coarsely cracked black pepper 1/4 c. finely shredded Mozzarella or Italian blend cheese

Makes 4 Servings

cuisine: American

meal type: Entrée

technique: Pan-Fried

October is National Seafood Month – so catch the wave this entire month and start the healthy habit of eating seafood at least twice a week. Here is a tasty crab recipe you and your family will enjoy!

Prepare crab cakes either in a skillet or oven according to package directions. Meanwhile, prepare sauce. To prepare sauce, heat oil in small pan over medium heat and sauté 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.