Name: Charleston Grill, Executive Chef Michelle Weaver's Crab Cakes
Ingredients: ½ cup mayonnaise; Salt and freshly ground white pepper; 1 egg white; ½ lemon, zested and juiced; 1 tablespoon chopped chives; 1 tablespoon thyme leaves; 1 pound crab meat; 2 tablespoons fresh breadcrumbs; Butter or olive oil to cook; 2 shallots, finely chopped; 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 tablespoon fresh dill

Crab Cakes: Charleston Grill, Executive Chef Michelle Weaver

Charleston Grill, Executive Chef Michelle Weaver's Crab Cakes

Ingredients

Crab Cakes

½ cup mayonnaise
Salt and freshly ground white pepper
1 egg white
½ lemon, zested and juiced
1 tablespoon chopped chives
1 tablespoon thyme leaves
1 pound crab meat
2 tablespoons fresh breadcrumbs
Butter or olive oil to cook

Sauce

2 shallots, finely chopped
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 tablespoon fresh dill

Instructions

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.

Sauce: Heat shallots in oil, add shrimp and cook. Add remaining ingredients and heat through. Serve warm over crab cakes.