Pine Creek Sporting Club's Chef Christian Watson's crab cake recipe, Part 1

Executive Chef Christian Watson came on board at Pine Creek Sporting Club in Okeechobee, Florida, in April of 2009. He not only works his culinary magic for members and guests, he also manages the lodge.

Chef Christian’s specialties include international and American cuisine with a Southern flair, and he focuses on local ingredients. He maintains an organic garden on Club grounds. We’ll talk to the Chef in Part 2 of this series. In Part 3, we'll share more of his delicious fare.

First, let’s try this mouth-watering recipe.

Christian’s Crab Cakes

1 lb. Jumbo lump crab meat
1/2 cup Hellmann’s mayonnaise
1/4 cup Grey Poupon Dijon mustard
Juice of organic lemon
1 large egg (free-range)
2/3 cup Panko bread crumbs
1 tablespoon Old Bay seasoning
3 tablespoon unsalted butter (organic)
Kosher salt, to taste
Cracked black pepper, to taste

Method: In a large mixing bowl, add the wet ingredients and bread crumbs to combine. Gently fold the crab meat and Old Bay seasoning, reserving the salt and pepper to taste. Divide the mixture into three balls and place onto a plate. Cover with plastic wrap and place in the refrigerator for 30 minutes, and up to two days in advance. Twenty minutes prior to serving, preheat your oven to 350 degrees. Remove the crab from the refrigerator and shape into cakes.
In the meantime, place a medium/large nonstick pan on medium heat, add three tablespoons of butter and allow butter to completely melt. Wait for the bubbling to subside. Place crab cakes into the pan upside down. With the back of a metal spatula, gently press down on the top of each cake to evenly flatten the tops and bottoms. Sauté for two to three minutes. Flip the cakes, place into the oven for eight to ten minutes. Serve immediately.

Chef’s Tip: You may sauté cakes in advance and return to refrigerator. Allow to completely cool. Wrap and store for up to two days in advance. Place in a 350-degree oven for fifteen minutes, and serve immediately.