–crab cakes (ready-prepared, 4)
–minced garlic (in a jar)
–cilantro (or parsley, fresh)
–lemon (fresh, sliced)
–sherry (cooking sherry is fine)
1 – Place the crab cakes in a covered baking dish, not touching each other. Drench in sherry, with a little extra for sauce. Spread minced garlic atop each crab cake. With a very sharp knife, slice a lemon. Place a slice atop each crab cake. Sprinkle chopped cilantro or parsley atop the crab cakes. Finish with a few drops of olive oil. Microwave on high for 4 minutes, enough time to allow the lemon slices to release their juices.
2 – Serve the crab cakes hot.
–crab cakes inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.