Slice potatoes into thin rounds.

Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil and garlic pepper. Massage oil and seasoning into potatoes.

Spread into a single layer and top with Parmesan. Bake in hot oven until tender, 16-18 minutes.

Top baked potato rounds with half the parsley (prepared in a later step; reserve remaining for crema).

While potatoes bake, prepare ingredients.

Cut broccoli into bite-sized pieces.

Stem and mince parsley.

Coarsely crush crackers.

Zest and halve lemon. Cut one half into wedges and juice the other half.

In a mixing bowl, combine half the sour cream (reserve remaining for crab cakes), 2 tsp. water, 11/2 tsp. lemon juice, remaining parsley, lemon zest, and a pinch of salt and pepper. Set aside.

Using lid, press excess liquid out of crab.

Place crab in another mixing bowl and shred into small pieces. Add crackers, Chesapeake seasoning, and remaining sour cream and thoroughly combine. Set aside, 5 minutes.

After 5 minutes, stir crab cake mixture until it becomes slightly sticky. Form into four equally-sized cakes, about 3" in diameter.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add crab cakes to hot pan and cook until heated through, 3-4 minutes per side.

Transfer crab cakes to a plate and tent with foil. Wipe pan clean and reserve.

Return pan used to cook crab cakes to medium-high heat and add 1 tsp. olive oil.

Add broccoli, 2 Tbsp. water, 1/4 tsp. salt, and a pinch of pepper to hot pan. Cover, and cook until water is almost completely evaporated, 5-6 minutes.

Uncover, and stir occasionally until tender, 2-3 minutes.

If broccoli needs more time, add 1 Tbsp. water and stir occasionally, 1-3 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping crab cakes with lemon crema. Squeeze lemon wedges over meal to taste. Bon appétit!