Sip & Savor

Learn the Secret Behind Chef Michelle Weaver’s Famous Crab Cake

Nestled off of the lobby of 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 local flavors and global delights. 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 things holding the cakes together are “lump crab meat and a whole lot of love.” Read on to recreate this legendary recipe in your very own kitchen. Ingredients Crab Cake Quantity Ingredients 1 lb Crab meat 1 Egg white ½ Lemon, zested and juiced 1 tbs Chopped chives 1 tbs Thyme leaves ½ cup Mayonnaise 2 tbs Fresh breadcrumbs   Salt and freshly ground white pepper   Butter or olive oil to cook Sauce Quantity Ingredients 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 Limes, juiced 2 Shallots, finely chopped 2 tbs Fresh dill Preparation 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.
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Sip & Savor

New Seasonal Creations from the Charleston Grill

Nestled off the lobby of Belmond Charleston Place, Charleston Grill is often praised for its decadent menu items and carefully curated ambiance. Executive Chef Michelle Weaver welcomes summer by creating new dishes inspired by simple, fresh ingredients. Seasonal vegetables like asparagus, mushrooms, peas and radishes bring a taste of warmer weather to the new items.

Chef Weaver creates tasteful imagination through her interpretation of new recipes. The Goat Cheese and Spring Vegetable Tart starter comes from her Southern dinner menu, which, takes regional favorites and creates new flavors with a contemporary twist. The Tart is delightfully decadent, featuring fresh herbs, lemon and olive oil, while also showcasing the produce of the season.

A new favorite, the Iberico Ham appetizer, is an exotic fare that is inspired by flavors from all over the world. This unique and cosmopolitan meal, features some of the finest ham in the world. It comes from Spanish black hoofed pigs that consume acorns, giving the dish a wonderfully sweet and nutty flavor. The ham is paired with whipped ricotta, piquillo peppers and marcona almonds, this light yet rich recipe is the perfect starter to an evening of wonderfully creative fare.

If your appetite is feeling less adventurous and in need of a delicious classic starter, the Crab Cake is calling your name. Chef Weaver’s, staple of the Charleston Grill Crab Cake is always on the menu and sure to satisfy your taste buds. Stop in to try these delicious new creations or stick with one of her timeless masterpiece. Either way, you are in for a treat.

 

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