Nestled off of the lobby of Belmond Charleston Place, Charleston Grill is often praised for its decadent menu items, carefully curated ambiance, and unparalleled wine selection. Commanding the kitchen for nearly two decades, Executive Chef Michelle Weaver’s culinary aesthetic courses through a menu offering four themed options: Social & Shared, Roots & Stems, Waves & Marsh, Field & Pasture. As seasons begin to change, Chef Weaver works local delicacies and seasonal delights into her ever-changing menu. Throughout the years, the menu has seen only a few constants; one being her famous Charleston Grill Crab Cake.
The generously packed Crab Cake is filled with fresh crab meat and a fresh blend of herbs and spices. Then, a light sauce is drizzled on top with sweet shrimp and tomato, which amps up the seafood flavor adding a little extra freshness to the dish. So what makes this the long-standing fixture of Charleston Grill’s menu? The only thing holding the cakes together is “lump crab meat and a whole lot of love.” Read on to recreate this legendary recipe in your very own kitchen.
|1 lb||Crab meat|
|½||Lemon, zested and juiced|
|1 tbs||Chopped chives|
|1 tbs||Thyme leaves|
|2 tbs||Fresh breadcrumbs|
|Salt and freshly ground white pepper|
|Butter or olive oil to cook|
|½ cup||Extra virgin olive oil|
|6||Shrimp, peeled and de-veined, cut into thin strips|
|10||Red pear tomatoes|
|10||Yellow pear tomatoes|
|2||Shallots, finely chopped|
|2 tbs||Fresh dill|
For the crab cakes:
Mix together the mayo, salt, pepper, egg white, zest, juice, chives and thyme. Fold in the crab meat.
Form mixture into patties, dust with breadcrumbs and sear in butter or oil until crisp and golden on both sides
For the sauce:
1. Heat shallots in oil, then add shrimp and cook.
2. Add remaining ingredients and heat through.
3. Serve warm over crab cakes.