Mottley Law Firm July 2019

BONUS RECI PE FROM KEVIN’ S PERSONAL F I LES CRAB CAKE S WI T H L EMON RÉMOU L ADE , AKA T HE BE S T CRAB CAKE S EVER Each summer at the beach or for an important night like an anniversary or birthday, I make this recipe for the family. It is, hands down, THE BEST crab cake recipe ever. Enjoy it and pair it with your favorite side. For me, it’s usually a cheesy summer squash casserole and a nice sauvignon blanc. Servings: 4 (2 cakes each) Prep. Time: 20 minutes Chill Time: 1 hour Cook Time: 30 minutes

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2 tsp Old Bay seasoning

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3 tbsp butter, divided 1 large red bell pepper, finely chopped

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2 tsp Worcestershire sauce

3/4 tsp dry mustard

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1/2 medium onion, finely chopped 1 cup saltine cracker crumbs finely crushed

1/4 tsp Texas Pete hot sauce 1 lb fresh lump crabmeat, drained and picked

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1/2 cup mayonnaise

1 tbsp vegetable oil

1 large egg, lightly beaten

Lemon Rémoulade Sauce: Makes 2 1/4 cups Prep. Time: 10 minutes Chill Time: 30 minutes • 2 cups mayonnaise •

• • • • • • • •

2 garlic cloves, pressed

2 tbsp fresh parsley, chopped

1 tbsp fresh lemon juice

2 tsp paprika

3/4 tsp ground red pepper

1/4 cup Zatarin’s Creole Mustard

Garnishes: •

Sea salt and pepper, to taste

Lemon wedges Parsley sprigs

Mixed baby greens Olive oil, to taste


6. Just before serving, toss mixed baby greens with olive oil, sea salt, and pepper to taste. Make a bed of greens on each plate and top each with a hot crab cake. If you are cooking for two, cook only 4 of the cakes and refrigerate the other 4 to cook the next night. If you’re cooking for larger groups and are increasing the ingredients, you can mix in some back fin rather than lump crab meat to cut costs a bit. 7. Serve with Lemon Rémoulade; garnish with lemon wedges and parsley sprigs if desired. Serve with a vegetable. A good choice is green beans seasoned with thyme, salt, and pepper. This entire dish can be made a day ahead of time and put together the day of. The Rémoulade may be used as a dip or a spread for sandwiches for about 3 days after preparation.

1. Melt 2 tbsp butter in a large nonstick skillet over medium heat, add bell pepper and onion, and sauté 10 minutes or until tender. 2. Remove from heat; stir in cracker crumbs, mayonnaise, egg, Old Bay seasoning, Worcestershire sauce, dry mustard, and Texas Pete hot sauce. 3. Gently stir in crabmeat. Shape 4. Make Lemon Rémoulade sauce by whisking all ingredients until blended. Cover and chill for 30 minutes to up to 3 days. 5. Melt 1/2 tbsp butter with 1/2 tbsp oil in a large skillet over medium-high heat. Cook 4 crab cakes 4–5 minutes on each side or until golden brown. Drain on paper towels. Repeat procedure with remaining 1/2 tbsp butter, 1/2 tbsp oil, and 4 crab cakes. mixture into 8 patties; cover and chill for at least 1 hour or up to 24 hours.

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