How to Make a Delicious Crab Cake | Chef Jean-Pierre

Hello there friends. Fantastic video today. I'm showing you how to make an amazing crab cake. Oh, wait until you see how beautiful it is. Stay tuned. Remember, thumbs up if you like the video. Don't forget to subscribe to the channel and ring that bell. Stay tuned. We're going to make this gorgeous crab cake together. Well, hello there friends again. Let me show you how to make this wonderful crab cake. I'm using some jambalaya crab, but you can make it with shrimp, you can make it with scallops, you can make with fish. That technique is the same. This one is really, really special. We are going to make a crust, a crumb with panko. You know, panko is nice and crunchy. You don't have panko, you could use crackers. Crackers work just fine. Cracker crumbs. I'm going to put some of my roasted garlic salt. You know, when I talk about garlic salt, people think I'm just buying, I'm using the garlic salt you buy at the grocery store. This has nothing to do with it. This is Mediterranean sea salt with roasted garlic. That's all, only two ingredients. There's garlic and salt. That's it. No chemical, anything. A little bit of herb de Provence. You can put your favorite dry herbs. It's going to give it a little flavor. Very little. We're not looking for a lot of flavors in there. Okay? Just very little. Remember, panko has no seasoning. Be careful if you're using a breadcrumb that is already seasoned, you may want to skip putting the salt in it. I like to grind a little bit because it's finer if you grind it just a little bit. Panko is kind of coarse. Gives you a nice crust on the shrimp, on a chicken, but it is too coarse for a delicate crab cake. So we're going to run it just a little bit. In the meantime, we are going to make a lot of crab cake. Just a little bit more. I want it to be very, very, very fine. It's more delicate that way. It's just to give us a nice golden color, but it's very delicate. Okay? So that's what I like to do it. Most of the crab cake you see at their friends or seafood cakes, I have a seafood cake recipe that in one of our first video we did last year. And you could also look at that video if you like to watch the same kind of technique. Instead of binding my cake with mayonnaise or other binding agent, which by the way, don't cook so good. I don't like to cook my mayonnaise. They're not made to cook. I like to make a mousse and I'm going to make a mousse with salmon. You don't have to use salmon. You could use shrimp. You could use any kind of seafood to do this. It'd be great. You could use the crab, but the crab is a very expensive, my friends. We're going to put a little bit of salmon here. I have about a half a pound of salmon. That was just a little too much. And two egg yolks, two egg white, two egg white, a little bit of garlic, a little chopped garlic. All right. And then we're going to put dill. You don't like dill, you put the cilantro. You don't like cilantro, put parsley in there. It'll be perfectly fine. Another herbs that is quite elegant in there is tarrago. Okay. Very simple. We just put it right in here and then we're going to grind and we're going to make our mousse. All right. Very simple, friend. This is how we are going to bind the crab meat together. Like I say, you don't like salmon, don't worry about it. Don't put it in there. We want to really grind it so it's nice and that's going to be our binding agent. Want to make sure it's nice and that's going to bind the crab together. You'll see. Wonderful. Keep going. Keep going. I want it to be nice and smooth. And I think we have it, friends. This is the mousse that we are going to use. Yeah. Yeah. It's perfect. You see, it's got the consistency of a mousse. We're going to take it. Oh, we're going to take the breadcrumb out of here and we're going to take the breadcrumb with us. We're going to take the mousse with us and we're going to go over there. And this is where we got everything ready. So the crab meat, my friends, I am using jambalaya crab. Look at this. Look how beautiful they are. Those are pasteurized crab. When you buy them, they're already in the can. This is the brand that I like to use. It's Philips. It's very expensive. OK, this is a luxury. It's not something you do every day, friends. But if you're going to do a crab cake and you want to make it beautiful, this is one of the best brands to buy. Of course, you can buy fresh crab. If you're in an area that has fresh crab, by all means, buy it. This pasteurized crab is wonderful. I love it. I've been using it for years. It's called Jambalaya. That means there's only beautiful pieces in here. So we're going to be delicate with this, OK, because we don't want to be we don't want to break it up. So we're going to put our mousse in there, you see. And then we've got some bell peppers that are cut. And I think we're in good shape right there, friends. This is delicious, by the way. You can make them. And and if you make some extra, this is a pound of crab right there, friends. It's a pound of crab. So you can use a pound of shrimp. You cut up in little pieces. You can make it with all salmon, salmon pieces. You can do that as well. Let me move everything out of the way that I don't need. I got some bell peppers cut very small dice. OK, and then I got some a little bit of parsley for brightening color. And I love the flavor of it. Can certainly add more dill if you want it in there. I don't want to overdo the dill. Dill is wonderful, but could be a little powerful. So it's up to you. All right. So we're going to mix all this up and very gently, friends. And you're going to be amazed. And you know, the cool part about doing it with the egg white, friends, is the egg whites is transparent, meaning you don't even know it's in there. And the egg white really works to bind everything, especially when it cooks. When you first do it, you know, be very gentle here, friends, because the last thing we want to do is crumble that jumbo lump that we spent all that money for. It's like I said, this is very expensive. It's a luxury item. But every so often we like to make something a little expensive, a little extravagant. It's not every day you're going to do this for dinner. But if you make it with shrimp or if you just make it with fish, friends, it's not expensive at all. OK, so once in a while you may want to splurge and do it with. Let me put just a touch more salt and pepper, friends. A little bit more salt and pepper because it was very little put in. And this is it, my friends, right there. You see, be gentle. Now we're going to form this into a beautiful cake. Like I say, be gentle. That's it. That's it. I don't want to do it anymore. Otherwise I'm going to hurt it. All right. So now I'm going to use one of them expensive toy. Home Depot. This is a plumbing pipe, folks. It's a plumbing pipe, three inch plumbing pipe. Then I cut about three quarter of an inch thick. Cut it with a hacksaw. Everybody got a hacksaw. Use the sanding papers so you don't cut yourself. And that's what we're going to use. All right. So look, we're going to take a ladle. This happens to be a four ounce ladle that fits perfectly. So you're going to have to find a ladle that is going to fit your mold, whatever size mold you're using, friends. You can use a bigger one. You can use a smaller one. OK, but fits exactly. So what I'm doing now, I'm going to go on a breadcrumb that we made. Right. And I'm going to go right in there. This is a really cool technique. OK, very simple. And then we're going to take it and we're going to go in like this. We're going to be very delicate. Remember. Right. Very delicate. Right. And then what I like to do is first cover the whole thing, cover the whole thing. Right. And then I'm going to go like this and I'm going to keep my hands round like I'm making a snowball. You see you come back over here. I'm going to go and I'm not going to squeeze it. I'm going to just keep it. See, look, look, I'm giving. Doesn't matter how much breadcrumb you take, because only the one that's sticking to the crab is going to stay. Right. So, look, what I got to do now is just like this. You see, keep your hands round. Remember, round, round, round. Right. You see, look, a child could do this. Right. Very simple. You notice how simple everything is. Look, beautiful. Right. So now we're going to take it. We're going to put it in here and put it in here. And we're going to take hold on, let me take a spatula and we're going to pack it in. We're going to pack it in. I like it to be nice and flat. OK, this is kind of like the anole in me. I like it to be nice and flat. See friends, nice and flat. OK. And then what you do, you just take it and voila. You see, that was not complicated. All right. So here's what I'm going to do. I'm going to turn on the because what we need to do now, friends, we need to get ready for the oven. So I'm going to make one more. As soon as the oil is hot, we're going to come back and we're going to we're going to see them. I'll show you exactly how to do it first. First, here's what I'm going to do. I'm going to make one more and I'm going to put them in the fridge for 15, 20 minutes. I like them to be a little cold so they congeal a little bit more and then we'll saute them. So I'll come back after I've made a couple more. I'm going to refrigerate them so they solidify, they congeal a little more and then we'll put them in the oven and I'll be back. OK, so I'll be back in a couple of minutes. OK, friends, well, they've been in the fridge, you know, leave them as long as you can. If you can leave them 20 minutes, 30 minutes or what? Give them an hour. If your fridge is not so cold because you got a lot of stuff in there, put them in the freezer for a little while, 15, 20 minutes. All you want to do is for them to congeal a little bit. Oil, 365 degrees. I'm using my garlic olive oil. It smells fabulous in here and I'm just going to take them and I'm just going to put them in here. That's what I'm going to do. Put them in here and let them get golden brown. I'm going to make sure the heat is a little higher, but we're not going to touch them until they're beautiful golden brown. The holy purpose of doing this, friends, is to get them golden brown. If you're going to make them in advance, which I highly recommend for a dinner party, you can, after you get them golden brown, you can put them on a tray like this and you can put them in the, uh, in the freezer. You can put them in a, in a freezer when they're cold. Then you want to wrap them. If you have a machine to get rid of the air, they'll stay in your freezer for two or three months without any problem. Take them out of the freezer as a hockey puck. Put them in the oven directly. Don't defrost them or nothing. 10, 12 minutes. They're going to be perfectly fine. All right. Remember I've done it a million times, friends. All right. So we want to let them go golden brown. In the meantime, let me double check it because, you know, I don't want to, um, on camera, just overdoing them. Okay. I want them golden brown. All right. So I'm going to make an easy sauce, friends. I got mayonnaise. You can make your own mayonnaise. And if you want to know how to make mayonnaise, by all means, check out my video right there to make a mayonnaise yourself. It's wonderful. You don't have time. Don't worry about it. Okay. I use Duke mayonnaise. I like it. It's nice. A little bit of sour cream. Okay. And you notice everything is carefully measured. And then we are using a demold mustard, a mustard with a mustard seed on it. Okay. It's going to give us a really, really, really nice sauce. Very simple. A little bit of sriracha or hot sauce, whatever your hot sauce is, friends. A little salt and pepper. All right. A little salt, pepper. And then we're going to mix this up. This is the easiest sauce in the world to make, my friends. And I promise you, it's delicious. It's so simple. And everybody kind of likes associated. Let me check it to make sure we're good here. I bet we're good. I got a feeling we're good. Yes. God bless you. You see, look at this. Look at it. This is what I'm looking for. You see, friends, they're gorgeous. And I'm telling you, if you have a dinner party, you make them in advance in the afternoon, put them on a tray. When you're ready for dinner, three, seven, five, for 10 minutes, max. Everything is going to be perfect. All right. Look, sauté them golden brown on both sides. I'm going to put them on a cookie sheet. I'm using a seal pad. If you haven't ever used those, they're amazing, friends. And those are made especially for me, the company in France. They are amazing. They are one millimeter thick. They're not like these flimsy stuff you find everywhere. Look, it's looking good on the other side as well. Up. Voila. We put them on a tray. I'm going to pop them in the oven. Really simple. My oven is already preheated. We take this out. It's smoking at 375 degrees. Really, really simple. Make sure your oven is preheated. They're going to be in there about 10 minutes. Whenever I cook, I want it to be internal temperature at about 135, 140. It's going to take eight to 10 minutes, depends how big you make them. By the way, I ended up making six total with my one pound and all my measurement. I made total of six. I got four of them for dinner. So I'll be back in a minute when they're cooked and we're going to plate them. All right. So I'll be back in a few minutes. All right, folks, 10 minutes. Let's take them out of the oven. Let me turn my oven off because I always forget to turn the oven off. Well, if I forget an ingredient, you know, I'm going to forget my oven off. So I have this cool plate, you know, that I have a ring in it. I like it. The sauce is, we don't want it to be too thick. So, but make it however you want it, friends. It's really like there's no like rules on this. Make it thick, make it thin. I like to just fill my, my ring right here. I got that little ring. You see a little ring right there. I like to see it that way, but that you do whatever you want, my friends. Okay. You can make a coolie also with this. It's wonderful. We take it right here. Oh, you know, don't forget those things that are, we gotta be gentle. We gotta be gentle with this. In the transport, I don't want to lose it in the transport. Okay. And we're going to put it right in here. It's beautiful. Very simple. You see my friend. So now, you know, you can do so many cool things with it, but not too much, not too much. You can put a couple of shrimps in there, which makes it look really, really kind of cool. A couple of shrimps if they want to stay on there with maybe a spring of dill in there would be kind of cool. You know what? I think I have some dill. If I'm going to do it, I got to do it nice, my friends. Let me see. I bet I got some dill in here. Do I have dill? Hello? Yes, I have dill. Beautiful. You see? So we could do this. Mama mia, it's a tree. I don't need a big tree. I'm making the video longer. Always. Here we go. All right. So right there, my friends, we have ourself a beautiful crab cake. Elegant, right? Elegant. Oh, we can do that or, or we can do it with a little micro green where we take a little more sauce, right? And we go like this. We're going to put a little arugula on it also. We can put a bell pepper coulis in there. That would be kind of cool, right? Take the cake, put it here, and then you can take a little micro green, micro green. You know, those things are like so fragile, right? You put them on here like this, right? Put it on here like this as a guide, if you will, right? Put your micro green in there just like this. And you can put a little salt and pepper or oil on that micro green, but sometimes they're just kind of cool. We just leave them alone and, and voila. So, you know, it's up to you, my friends. How you like it? There you go. However you like it, you know, it's going to be delicious, but I'm going to tell you, I'm going to verify this. I'm going to verify this in one second, my friends. So, you know, I'm going to eat with a micro green. Let's look at it. I want to show you the inside of it, friends. That's more important than me eating it. And I want to show you the inside. Let me move everything out of the way. You see? Let's see. Look how beautiful that looks. See? It looks gorgeous. And the mousse is cooked. Oh, oh, wait until it's not so hot to taste it, because you're burning yourself. Thank you for watching, my friends. I hope you enjoyed it. Remember, thumbs up if you like the video. Remember to subscribe to the channel and ring that bell. We'll see you in the next couple of days with another fantastic video. Thanks for watching.