Cut broccoli into bite-sized pieces.

Slice potatoes into thin rounds.

Stem and mince parsley.

Coarsely crush crackers.

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

Using lid, press excess liquid out of crab.

Add potatoes and 2 tsp olive oil and garlic pepper to bowl and gently combine.

Transfer potatoes to one side of prepared baking sheet and top with Parmesan.

bake for 16-18 minutes.

Carefully remove from the oven and top with half of chopped parsley.

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

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

Place medium non stick pan over 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 minutes. Uncover, and stir occasionally until tender, 2-3 minutes.

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

Remove from burner.

In a small bowl combine remaining sour cream, 2 tsp water, 1 1/2 tsp lemon juice, lemon zest, a pinch of salt and pepper and remaining parsley, mix well.

Plate dish as pictured on front of card, topping fish cakes with lemon crema and serve with a lemon wedge. Bon appétit!