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

Add This Sweet Potato Biscuit Recipe to your Holiday Menu

Charleston Grill’s Executive Chef Michelle Weavers’ Sweet Potato Biscuit recipe is a simple, yet delicious, addition to any holiday menu. The tender and fluffy texture are perfect to serve alongside your favorite hearty soups, stews, or even in the morning with a spoonful of your favorite jam. Try your hand at replicating Chef Michelle’s go-to biscuit recipe, and impress your guests with this unique and subtly sweet side. Recipe 2 cups All-purpose flour 3 tbs. Brown sugar 2 1/2 tsp. Baking powder 1 tsp. Salt ½ tsp. Baking soda 6 tbs. Unsalted butter, cold and cubed 1 cup Sweet potato puree ½ cup Buttermilk Directions: Preheat oven to 425 degrees. In a large bowl, whisk all dry ingredients together. Cut in butter with a fork until it resembles coarse crumbs. In a small bowl, mix wet ingredients together. Stir wet ingredients into dry ingredients. Turn dough onto a floured surface and knead 4-5 times. Pat dough into a disk about 1-inch thick. Cut with a 2-inch biscuit cutter. Roll dough one more time and repeat. Recipe should yield 8-10 biscuits. To help the biscuits rise, place them as close together as you can. Cook for 10-15 minutes until golden brown. Rotate once while cooking. When fully cooked, brush each biscuit with melted butter and serve.
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