Hot Summer Days Call For Crab Cakes With A Southern Accent
This is a writing sample from Scripted writer Nathan Hamilton
We go light on the filler with these crab cakes so they really showcase the flavor of the crab meat. The parsnip and hazelnut puree is brightened with lemon zest to act like the typical creamy, acidic sauce served with crab cakes-usually a remoulade or an aioli.
Red rice has a complementary earthy, nutty flavor, to which we add a 'trinity' - a Louisiana take on a mirepoix, that gives it a bit of a Southern feel. Be sure to get some of that puree in with every bite - it's our favorite part of the dish!
A mint pistou adds a refreshing finish to this customer favorite - order now!
Written by:
Nathan Hamilton
Hire Nathan H
Hello! I'm a former pastry chef turned copywriter and UX designer. Born and raised in the Midwest, but have also lived in Alaska, Arkansas, and Oregon. I write anything and everything, including news articles, blog posts, marketing emails, website copy, SMS sales pitches, and podcast advertisements. In my off time, I love to travel all over the midwest with my blind and deaf puppy, Gus. I watch too much baseball, and am in the middle of learning cricket, and probably eat more cheeseburgers and ice cream than is healthy. Hope to work with you soon!
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