Fishmonger, Bahli Mullins, spent 22 years in the security business where he employed 44 people and traveled the globe escorting dignitaries. Though Bahli loved his job, it was not the most important thing in his life.
“My mom had a stroke in September 2017 and I knew I was gonna have to help her to get her back on track. I told my business partner that I needed to be home to help my mother and I left the security business. I took care of my kids, volunteered at their school, and spent time with my family. Then I met a guy who was traveling around selling shrimp out of the back of his truck. I started studying that business and after getting some pointers on how to sell shrimp, I thought, ‘OK, cool, I’m gonna make the jump and see what happens!’”
In May of 2018, Bahli began selling seafood wholesale to restaurants. As his business grew, people started asking him if he would consider selling to the public. He saw a need in Fayette County and decided to take another big step. In May 2021, Best Seafood Direct Market opened its doors. “I live in Fayetteville, why build a business in another community? My tax dollars are here, I live here, and I wanted to provide work for people… here. I saw something that was missing in my community and felt I could make a difference."
For Bahli, nothing is more important than family and sharing what he loves with those around him. "We chase boats now. We know when they go out and we know when they're coming in. We're there waiting for them every week and bringing the freshest catches back to our community."
What do you want to eat this weekend? Call Bahli and see what he's got. He will walk you through your fresh seafood experience from start to finish. For more information, go to www.bestseafooddirectmarket.com or call 770-856-4284.
Bahli's Best Ever Crab Cakes
1/3 c. mayonnaise
1 large egg, beaten
2 tbsp. Grey Poupon Dijon mustard
2 tsp. Lea & Perrins' Worcestershire sauce
1/2 tsp. Frank's hot sauce
Kosher salt
Freshly ground black pepper
1 lb. jumbo lump crabmeat, picked over for shells
1 full sleeve of Keebler Townhouse® crackers, crushed
2 tbsp. freshly chopped cilantro (you can use Italian parsley if you do not like cilantro, but it won't be as delicious, according to Bahli)
2 - 4 tbsp sweet cream salted butter plus 1 tbsp extra virgin olive oil for frying
Directions
1.) In a small bowl, whisk together mayo, egg, mustard, Worcestershire, hot sauce, salt and pepper.
2.) In a medium bowl, stir together crabmeat, panko and parsley. Gently fold in the mayo mixture as not to break up crabmeat too much. Form into 8 patties.
3.) In a large skillet over medium-high heat, heat the butter and oil but do not let the butter brown. Add crab cakes and cook in batches until golden and crispy, 3 to 5 minutes per side.
4.) Serve with a condiment of your choice.
