Chefs Cook Up Firefighters' Fundraiser

People know Charleston, S.C., for its food and Southern hospitality.

On Sunday, the city combines the two to help the families of the nine firefighters who perished in a blaze in a furniture showroom last month. Some of the city's top chefs have organized a dinner to raise money for the families of those who gave their lives.

One of them is Bob Waggoner, executive chef of the award-winning Charleston Grill at Charleston Place. He stopped by The Early Show Thursday to talk about the fundraiser, and tell viewers how they can contribute.

More than 40 restaurants and other businesses will take part in "Dine for the Charleston Nine." It will feature tastings from the eateries, along with wine, beer and other beverages from local distributors.

There will also be an auction of various items. Organizers hope to raise some $300,000.

If you would like to contribute, click here.

You can also bring or send your donation to any branch of the Bank of America. Checks should be made out to the City of Charleston Fireman Fund. Its address is PO Box 304, Charleston, S.C. 29402.

On the show, Waggoner also shared his recipes for Charleston Grill Crab Cake:

1 lb. crab meat
1 egg white
1/2 lemon zest
1/2 lemon juice
1 tbsp chives
1 tbsp thyme
1/2 cup mayonnaise
2 tbsp bread crumbs made from crustless white bread fresh in a food processor
Salt and fresh ground white pepper

6 shrimp peeled de-veined cut into julienne strips
10 red pear tomatoes
10 yellow pear tomatoes
2 limes cut into segments (save the juice)
2 shallots chopped fine
2 tbsp fresh dill
1/2 cup extra virgin olive oil
If you can't find pear tomatoes, use grape tomatoes instead.

Mix the egg whites, lemon zest, lemon juice, chopped chives, thyme leaves, salt, and fresh ground white pepper. Form into medium size patties onto the fresh bread crumbs so they somewhat hold together. Heat 1 TBSP unsalted butter and gently sear the crab cake on both sides lightly browning. Then bake in a 375 degree oven for 3 to 5 minutes.

For the sauce: Heat a small sauté pan with the 1/4 cup olive oil, once hot, toss in the julienne shrimp and sear for 10 seconds, then add the pear tomatoes still on high heat!

Add the lemon juice, dill, remaining olive oil, and lime segments, salt, and fresh ground white pepper and spoon over the crab cake.