Wow, wow, wow. Made the seafood cake and it came out great. Stuck to the recipe and followed your instructions. Just delicious. Thank you.

@ChefJeanPierre

3 жыл бұрын

Glad you liked it, Thank you for letting us know! 😍😍😍

@mamashanshan2772

3 жыл бұрын

Thank you @ Jack for your taste review! Can’t wait to try these next week!!

@jeanhall5733

3 жыл бұрын

Is

@judirusso2332

3 жыл бұрын

I would love to but my son is allergic to shrimp- that’s why I need an alternative if you can suggest one. Thanks a million!

@BigJohn6060

3 жыл бұрын

did you measure carefully? :)

When you tell us it s cooking not rocket science you take the pressure off us of being perfect cooks. Now we ENJOY COOKING.

I'm a retired Pastry Chef. Being out of the kitchen, this Chef keeps me on my toes. I love this guy!

I love to cook! I live on my own, but that doesn’t stop me making the best meals. My friends are amazed that I would go to the trouble of cooking gourmet just fo myself. I tell that I’m worth it.🥰🇨🇦

@kozmiccrusader695

3 жыл бұрын

I totally agree!! I make my plates look like a 5 star resturant made it. All just for ME!!

@SC-uq2jf

3 жыл бұрын

Good for you. Self Love is not taught to most people... Wonderful that you are cooking gourmet meals for yourself.

@ralphdavis9670

2 жыл бұрын

Indeed, you are worth it,

@ccmnevada

2 жыл бұрын

And cooking can be creative and fun!

@mistyvioletconservative.3889

2 жыл бұрын

Wow 😀me too!!!!!!! Just graduated from having dependent children YES! They’re both fully independent beginning last year and I was eating mostly take-out past pandemic year from my favorite restaurants the ones owned by good people as my way of supporting their small family owned businesses, , but just this month decided to go back to cooking at home...... and just realized why..... the colder weather coming into our land...... I LOVE. COOKING. IN THE FALL-WINTER! LOVE ❤️ LOVE 💕 💗 LOVE 💗 CALIFORNIA 🙌🏼🙌🏼🌻🥰💚

Chef, I could listen to you say, "Crispy crust," all day! Such a delight to learn from you, and your recipes are AMAZING!!

@ChefJeanPierre

2 жыл бұрын

Thank you very much😊

Your passion for cooking is simply infectious; fifty years and still in love with your art.

Sorry to be so effusive, but Chef, you are without doubt one of the nicest people on KZread. Thanks for being here. Wish I had a couple of friends with your contagious enthusiasm (and great knowledge!)

@ChefJeanPierre

2 жыл бұрын

So nice of you Thank you! 🙏😀

"Don´t make em´ drunk, just make them happy" Oh chef you got a new fan and subscriber here. Cheers from a fellow mexican chef!

@sebastianweschler6248

3 жыл бұрын

Here the same, after watching his clips, I'm hungry and have a smile on my face. Bon apetit from England. 😍

Chef Jean. Tried a modified version of this recipe using fresh shrimp off the dock in Savannah this morning. Made the shrimp mousse and mixed with diced shrimp, copped onions and red bell pepper along with a spice mix from one of our local Asian restaurants. Rolled in seasoned panko bread crumbs and it was awesome!! Thanks so much.

@ChefJeanPierre

3 жыл бұрын

That is just awesome! Thank you for sharing and keep on cooking❤️

I attended a cooking class with Chef Jean Pierre a few years ago when he demonstrated a very similar recipe. I went home and made the recipe for guests. They turned out beautifully. The class was so much fun and the best part was, we got to eat it.

@SC-uq2jf

3 жыл бұрын

What was the recipe you prepared?

@mistyvioletconservative.3889

2 жыл бұрын

Wowwwwww wow 😮 what city was the class held?

@fideledavidson5851

2 жыл бұрын

@@mistyvioletconservative.3889 it was held in his kitchen in Hollywood, Fla.

Never measure carefully. Except temperature. When it comes to temperature you want a laser scan-gun thermometer and an internal stab-spear thermometer. I love Chef so much. 😃😃😃

@georgesingleton3425

3 жыл бұрын

When you learn the basics of food preparation, your ideas are a canvas.

JP's reactions to comments is so wholesome. All hearts and happy faces 😃😁😀😆💕❤💓

I love this guy...so down to earth, and so willing to share his wonderful techniques. I made this with Maryland jumbo lump crab meat and sea scallops. Divine. Chef J-P should run for public office! His food would bring the world together! Merci Chef!

@ChefJeanPierre

3 жыл бұрын

Chef Jean-Pierre for President! We agree! 😂😂😍

Chef Jean-Pierre: "You know, a lot of people peel their ginger...cause they got nothing else to do." Excellent Seafood Cake with some great techniques Thanks chef!

@zaidacrechel4459

3 жыл бұрын

Yes they are sooo... whatever they are. And I know somebody they take out the skin of the dates, dumb! Zaida Puerto Rico

As a dad , and cooking for 4 for many years . You are an infectious heart felt friendly fresh view to new inventions forever. God Bless

What I like about Chef Jean Pierre is how carefully he measures his ingredients.

Don't make them drunk, just happy. Love it!!!!

This was great timing. I ran out of mayonnaise and was going to have to run to the store. Instead, I've made a perfect replacement and now I have wondered why I have spent all those bucks on commercial mayonnaise when I could have done it myself. Thank you Chef! You are my hero!

@ChefJeanPierre

Жыл бұрын

🙏🙏🙏👍❤️

Okay Chef, I know you have, over 50+ years of cooking, learned to ADAPT! I made these amazing seafood cakes using the salmon-based mousse, and after drilling a hole in my nearby frozen lake and pulling out a bag of frozen seafood (shrimp, mussels, bay scallops and calamari) I rolled them in -- wait, not PANKO, my wife is gluten sensitive! Made my own bread crumbs using her recently baked GF bread (a bit of pulverizing before and after a few minutes of roasting.) And oh yes, we had a major snowstorm that day! No peppers in the frig, but we did have ONYO, celery, scallions and carrots (of course all "finely chopped.") Ah yes, I'd recently made clarified butter as well, and did they ever brown nicely. Fantastic, even an old geezer can do this!

@ChefJeanPierre

2 жыл бұрын

Awesome Phil!!! 🙏😀👍

@wendyhannan2454

Жыл бұрын

Love that, glad you made it GF, so your wife could enjoy it as well. I’m making mine GF too.

"Its cooking!!! Not Rocket science!!!" - Love it! 💜💟

"anyone can be a great cook!" I love your encouragement. As one who has always been intimidated by cooking, you've made the practice of it less fearsome. Now I know I can make mistakes and learn from them, but it won't be the end of the world. And as you also often say... if they don't like your cooking, don't invite them back!!! :)

We made these and added lump crab meat to the mousse and because I’m gluten intolerant we breaded ours with gluten free corn flakes ground. They were amazing!!! Thank you Jean Pierre💜💜💜

@donnajoyner1474

9 ай бұрын

There are gluten-free crackers made by "Le Pain de Fleurs". (Actually crispbreads, I guess) some are made from quinoa, some buckwheat, some amaranth etc. I bought them when I was experimenting with gluten free foods. I didn't care for them much as crackers, they were too big. I liked the flavor though. Anyway, we crushed them up like saltines to use like panko. They're crunchy like panko and cook up crispy I like them better than panko. We use them on fish, chicken...anyway you might use panko! Different flavors depending on the variety of crispbread you use. I get them from Amazon and make sure I don't run out, I like them that well.

This has very quickly become one of my favorite cooking channels on youtube. Thanks for all you do chef

@ChefJeanPierre

3 жыл бұрын

Glad you enjoy it! Thank you! 😀❤

@phetcharanastys7652

Жыл бұрын

Me too

@lisabucheli

3 ай бұрын

Me too!

"Friends" we are at 400k subscribers, it was 97k when i subscribed. Lets get this happy guy with weird accent to 500k before end of the year. You all know we enjoy his silly jokes, jovial nature and his undying effort to teach us Americans to eat elegant food

@ChefJeanPierre

2 жыл бұрын

Thank you 🙏

Dear Chef, may God bless you with good health and long life - you are a great Teacher and our World needs you around for every

These demostrations makes any crap day better, improves my limited skills and always leaves me with a smile.

@ChefJeanPierre

3 жыл бұрын

Thank you so much! I greatly appreciate and I am glad I can put a smile on your face!!! 😀❤😀❤

@daisykettering995

3 жыл бұрын

I loooooove your reply!!!!

@lydiaarata6421

3 жыл бұрын

true but where's the recipe, or at the very least a list of ingredients right5?

@BazilRaubach

3 жыл бұрын

@@lydiaarata6421 If you can cook, it is all in front of you

@TDunstanS

3 жыл бұрын

@@lydiaarata6421 The recipe is linked under his description of the video. Click on the "SHOW MORE" link there, and you'll see another set of links, one of which is to the recipe on his website.

Finally! Someone who shares my beliefs about crab cakes (seafood cakes) that are mostly bread crumbs! I refuse to order crab cakes in a restaurant because they are usually all bread. When I make them for my wife they are king crab with just enough binding to hold them together. This was a GREAT tutorial!

@naty2530

2 жыл бұрын

Not if you get crab cakes from Ruth's Chris restaurant. They're the best I've ever had anywhere.

@drk321

2 жыл бұрын

@@naty2530 The Ruths Chris in our location is closed permanently last I heard.

When a younger man I worked as a cook in several high end restaurant. At one we made this, somewhat, with lobster, shaped as a triangle and garnished with whole claw meat and a trio of caviar, on a super refined basil oil. Stunning plate. I think Chef called it a Toasted Mousseline or something blissfully pretentious like that. We used the cracker dust you mention. Terrific for lighter fish...

I cooked this today. It was s big hit with my wife and the consensus (between the two of us is that this is a keeper. I’ll feed this to company (after COVID). The panko was our carb and we ate with asparagus. Of all the things though, I forgot the cognac - next time.

Success. Thank you. I made this for my wife's elderly (mid 90s) aunt and uncle. Her uncle especially loved it. He has trouble chewing. When it's our opportunity to cook for them mMy goal is to provide them with special meals that they don't usually get. Your channel is great inspiration to me. Again, thank you very much. Love the journey.

I've been cook for 3 years now and i'm going to die in the kitchen i love everything about it ! ❤❤ keep cooking ! Love you chef jean ! Subscribe !!!

and here i am.. watching clip after clip. while the list from my wife, stays constant.

Fish cakes mixed with mash potatoes and onions... You can also make curry fish cakes the same way yummy

"Notice how accuracy of measurements is very important..." followed by that sly look, hahaha. You are a joy to listen to and watch. And now I'm ridiculously hungry.

Butter: "Piece of mind". BRILLIANT!!!

I dislike all seafood cakes, doesn’t matter what it is. I am looking forward to trying your recipe.

I wish Icould buy a bottle of the Chef's joie de vivre! What a fabulous energy. Loving this channel.💙❤👏

@ChefJeanPierre

3 жыл бұрын

😍😍😍😍😍😍😍

@pennypiper7382

2 жыл бұрын

A bit of Francaise a bit of italiano, another bit of americano, a dash of universality and Voila! You ‘ve got a Chef with Vitality!🥰

@braisedtoast9002

2 жыл бұрын

@@ChefJeanPierre hey chef could you possibly link where you buy your fleur de sel?

I like how everything is so 'carefully measured'

I really like the idea of the mousse for a binder.

@johnd5805

3 жыл бұрын

he's right it works and not all those fillers bon appetit'

@kendrick607

3 жыл бұрын

Yeah that is a great tip

@antoinemichaels4909

3 жыл бұрын

i learned something.......... thank you

@sullivanspapa1505

3 жыл бұрын

what do you with the antlers?

@thizzaintwhatchuwant5823

3 жыл бұрын

@@sullivanspapa1505 🤣🤣

Your love of cooking certainly shows every time you smile.

Wow, this is the first fish cake recipe I've come across without potatoes . A master at his art.

THIS CHEF IS FANTASTIC THE WAY HE EXPLAINS MAKES YOU WANT TO WATCH ALL DAY CHEERS GREAT JOB

@ChefJeanPierre

3 жыл бұрын

Thank you so much Terry, I really appreciate it! 😀❤

Another fun filled video with Chef Jean-Pierre. Can you imagine being in his immediate family? Chef Jean-Pierre makes turns cooking from a chore into an absolute joy. Love you and your videos Jean-Pierre!

To hell with those structured recipes! This is SOUL cooking! You can FEEL it's right! A list of ingredients,a good eye,and a master's sense of taste,honed with years of experience. Wonderful!!!

OH, My Goodness! The shrimp mousse alone I think I could permanently replace mayo! Hell, I could just spead that on toast! YUMO!!!

I really love this channel. This is cooking with love and fun. Not like Marco-Pierre White who does not even look to the camera. Well, whatever. I am going to try it. I must.

Best idea I come across in many moons - thank you kindly

Is it wrong for me to Love this man and his cooking.....then I don't want to be right!

"You know margarine is only 1 molecule away from acrylic? You like plastic? Good, eat your margarine." Love ya JP!

@christierella

3 жыл бұрын

This is a fact

@fanaticforager6610

3 жыл бұрын

Commercialised Margarine ; An undigestible product of pulverised monocultured soybean, bombarded by an inert gas, that the body cannot process, because it’s cellular structure has been obliterated ⚠️

@sacvibe

3 жыл бұрын

@@fanaticforager6610 I use butter from Sonoma County.

@ianmiddel2898

3 жыл бұрын

@@sacvibe Butter from any real place is better than margarine.

@womanofwazo

3 жыл бұрын

@@fanaticforager6610 wow!!?

I love crab/fish cakes (when I make them myself). Even in some good restaurants, they serve bread cakes with seafood flavoring. I love your recipes because they are the real thing. I looked all over KZread for different recipes and all of them use store bought mayo and panko bread crumbs in their cake mixture. You might as well buy Mrs. Paul's. Your recipe, as usual, is far superior to any others I've seen.

I was Just thinking about Making Crab Cakes... I will Totally be using Some of the Chef's tricks...! Very inspirational 👍 Especially the Panko Puree

This is my first time watching these cooking U-tubes. I really enjoy watching Jean-Pierre cook as he helps us see/understand the textures that need to be achieved and how to go about to correct them... 2 nights ago, my husband and I made our first ever crab (+salmon/snapper) cakes which were a grand success! A revelation! Jean-Pierre's easy going personality😉 is a treat too

Awesome! I went to the CIA, and the lead Chef Instructor talked about ages of Vinegars and several other items. You are the only other Chef that I have heard mention it, and in a better way of teaching! The egg white mousse binder is a great cooking technique! Living on the ocean grants me access to all sorts of fresh seafood, and I will definitely be making these cakes soon! Thanks!

Chef Jean-Pierre, I used your recipe as a basis for a Haddock/Shrimp Cake...Wow, what a great method to bind and flavor!...and EASY!!!! I did this with an eye to prepping Crab Cakes, which are always Fantastic...I think they will be better now! Thanks!!!

I've been following many chefs on youtube for a long time and you are, without question, my favorite among them!

@ChefJeanPierre

3 жыл бұрын

Wow, thank you!😀❤❤❤

You right about the bread croms put the stuff saggy ✌🏻kises from Dominican Republic 🇩🇴

I love how elegant this is and that you have the shrimp mousse instead of breadcrumbs and mayo that so many use. Thanks Chef. Cheers.

No, it was not simple, you are wonderful, a real chef!!! Really lové you.....

I came here just to listen to his amazing accent...the food is also great

I find myself smiling while watching these videos! You remind me so much of my grandmother when she was cooking. This is what cooking is all about, having fun and enjoy delicious meals! thanks for this gift.

I lived at Chesapeake Bay fir some time and thought I really knew fish cakes and crab cakes. You Sir raised the bar big time. I will follow your recipe from now on.

I love you Chef..... I ONLY TUNE IN TO THE BEST, YOU ARE THE BEST!!!

@ChefJeanPierre

2 жыл бұрын

🙏🙏🙏😀

"Anyone can cook..." Chef Gusteau et Chef Jean-Pierre! ♥♥♥ Thank you for making it such a joy.

"Cooking is the easiest hobby in the world." I'd not realized that but I can't find any argument against it. Thanks for the observation. Game changer.

I wished you would have this show on our local cable channel CHEK TV in Victoria British Columbia Canada.

I love the chef's presentations and his approach to the culinary French cooking! Viva la France!

Is this the Elmer Fudd of cooking? I'm addicted

Wish i had about 5 friends just like you Chef. You rock!

The delivery and patter is entertaining. But what I REALLY love is the individual tips he delivers as he cooks that NEVER make their way into any recipe. True of many of the things he makes: if you made it as written it is not good. His comments about the details (FINELY processing Panko before breading, filling the formed cakes in a ring mold and how to make them, and testing the temperature of the frying oil with an infrared thermometer) are not details found in printed recipes. Sure, those details make the recipe longer and SEEM more complex, but they are not difficult and mark the difference between success & failure. Thank you, Chef, for sharing your knowledge and experience

I love this. I want to be confident when I prepare these exclusive, wonderful, "easy to make"? recipes with Chef Jean-Pierre. We need personality and the French attitude in our lives!

No comment! I’m too busy, going to the market to buy shrimp and salmon 😃 And I am one of the lucky ones, that knows how these taste ❤️

@ChefJeanPierre

3 жыл бұрын

I know that you know HOW to make them but did you ever made them? 😀❤❤

@oanastanescu5427

3 жыл бұрын

I did! Quite a few times, actually. I love them! I serve them with arugula though, but spinach sounds really good, so I’ll try that.

@oanastanescu5427

3 жыл бұрын

ChefJeanPierre, could you please start exporting your oils and vinegars to Europe? I miss the isle 3 goodies!

I get sad when I know we are close to the end. I love watching and learning from you. Merci !

Holy Crabcake! You measure just like me chef JP~~~Can't wait to try this recipe. I'm a native of New England so I've had my fair share of crabcakes, clamcakes, lobstercakes etc. These look fabulous.

Thank you SO much for your recipes! I love making this all the time. Your wife and family are SO lucky to have you as their personal chef! I'm fast becoming gourmet bec. of you.

Chef Jean-Pierre the best part of subscribing to this channel, for me, is your humor and enthusiasm. Cannot wait to watch all of your videos. Thank and God bless you.

Ok I just made these, halved it for my hubby and myself for dinner. We had 2 each with a salad. I mixed sweet chilli sauce and mayonnaise for the top, this would make a great starter or lunch I would give this a 12/10 It was stunning. Beyond delicious!!! So so impressed, would highly recommend this recipe. Honestly. I have never tasted better.

@ChefJeanPierre

8 ай бұрын

👍👍👍

the trick is preparation. I get that. And then best seafood and right temperatures. And then some training with the love for food and cooking you show us here. I love that ❤️

I will need to make a trip to the Home depot before the grocery store to buy chef' Jean Pierre's tools for cooking:-)

I believe the "secret" is enveloping the cake with the panko breading to keep the moisture in. 😋

These are delicious, juicy, and rich! Excellent recipe! You don’t need to buy/make a PVC ring to make these. Most people have round, flat bottomed, stacking measuring cups. I pack the mix into a 1/2 measuring cup to measure the portion, then roll the “ball” in the bread crumbs. Next I put the “crumby ball” into the 2/3 cup and I use the bottom of the 1/2 cup to press/form the cake inside the 2/3 cup measure. Flip the 2/3 cup over and the formed cake comes right out! Want bigger cakes? Use the 2/3 and 3/4 cups. Smaller? Use the 1/3 and 1/2 cups. Think outside the box! You already have tools to make perfectly formed seafood cakes.

Personaly I love to cook, but also when I'm stressed I love to come to this channel. Its very therapeutic to watch this man. Thank you very much !

I love the shrimp mousse binder- brilliant!🔥👍

I made these tonight without the shrimp. I didn't have any shrimp, but I had some wild salmon from alaska. I used a little Old Bay seasoning instead of the Sriracha sauce. They held together beautifully! I have made seafood cakes before with Mayo and bread crumbs and they were nothing like these. These were awesome! The mousse was the perfect solution!

Yes, you are fabulous. Thank you for being wonderful chef..... You are a talking ENCYCLOPEDIA!

im a baker and pastry chef for 35 years live in Atlanta GA now ,you are the best of the best fun and give all your savoir faire ,chef Ramsey can learn from you ,Amicalement Alain

I'd like to see the inside of it.. the invisibility of white eggs.. anyway, great dish!!!

Just like your frittata recipe, this is probably the most well-explained and well-made seafood cake recipe on KZread. Pretty great stuff as always Chef JP! 👌👌

I made these last night.. Had everything and believe it or not I didn't measure carefully. Came out perfect all the way until the oven. I'm remodeling and temporarily using a counter top convection oven on my front porch. So I preheated to max 450 degrees. Put them in and was in makeshift kitchen making side veges. 7 minutes later I pull the cakes and they are sizzling....oh no. Get inside, internal temp of 200 degress NO! Well I can't believe how good they were. Still tender and Aoli on top wow amazing. So now I have 2 more left to do today and pay close attention my friend on these ones. cheers

HI JEAN SINCE I HAVE BEEN WATCHING YOUR SHOW I HAVE NEVER LAUGHED AS MUCH {IN A GOOD WAY}

@ChefJeanPierre

3 жыл бұрын

😍😍😍

I made this tonight, am eating it right now in fact, had to pause to say how good this is, the chunks of seafood really shine through the pate' it's not dense at all. YUM!

@ChefJeanPierre

3 жыл бұрын

Thank you so much!!! 😍

@MarkWoodChannel

3 жыл бұрын

@@ChefJeanPierre No, thank you for sharing the wisdom, technique is everything! I had some fresh fish sausage and used that in place of the shrimp here, I will never put breadcrumbs or mayo in a fish cake ever again. 🥂

This was simple to follow they turned out great my family couldnt believe I made them all thanks to you Chef Jean-Pierre I now have a new hobby!

Thank you Friend...I'm an Appalachian Hillbilly learning French cooking techniques...

Jack Kohanim, I have to say DITTO. After an hour of prep, the recipe came together like a champ. My wife was so impressed she took pictures and posted them. I placed the cake on a bed of lettuce topped with a bit of mixed greens and Chef's recipe for remoulaude sauce and a side of corn maque choux. I could only eat one. Cheg Jean, merci.

These look delicious and not too complicated to make either. I also love when you get a base recipe like this that can be customised to provide different variations. I'm thinking I might give it a try with scallops and crabmeat. I'll need to pop into my local fishmonger tomorrow, then stop off at the plumbing accessories store on the way home!

I learned the clock placement trick from the late Tony Bourdain in kitchen confidential.

I've never been fond of fish, although I try. Never came across a seafood I DID like. I'll try this. M. Jean Pierre, tu es très drôle.

Add Argentinian pink shrimp they really have a wonderful flavor

My favourite food channel❤

@ajaykrishna655

3 жыл бұрын

I say he's my fav chef... But my fav food channel is not this

@-ThePharaoh-

3 жыл бұрын

Me too he's my favorite chef now no doubt

@ljlk8583

3 жыл бұрын

everyone's*

Not only are you an excellent chef but you also have a great personality.

I eat low carb, so I don't use any bread crumbs in crab cakes, just an egg to bind them. I also saute my red peppers & shallots before I add them to the crab.