Southern Style Crab Cakes with Jacques Pepin | Today's Gourmet | KQED

[@michaelpryor78]

I took deep personal offense to his suggestion that it's ever okay to use imitation crab meat in a crab cake

[@kqed]

He presented it as an option, but we did notice he set it aside without using it.

[@daphnepearce9411]

@@kqed I would do the same thing.

[@jordanjae]

Boohoo

[@tesstess3371]

In my area, since the end of the year holidays, Crab Meat is costing $60/lb. I love crab cakes and i am GLAD Jacques came with this alternative, which costs around $6/lb. Thanks Jacques!

[@giovanna8187]

@@tesstess3371 I think that's why he gives options. There's a difference in taste, of course, but you can still enjoy them if that's all you have.

[@debbiezullo7056]

Jacques the greatest chef that has ever lived. ♥️

[@michelleharkness7549]

Greetings ( USA 🇺🇸: special intention: Master Chef 👩‍🍳/ Master Baker 👩‍🍳 Jacques Pepin, thank you: again, Master Chef 👩‍🍳: Master Baker 👩‍🍳 Jacques Pepin, thank you

[@michelleharkness7549]

Greetings: ( USA 🇺🇸) : in thanksgiving: the presentation is outstanding: again, the presentation is outstanding

[@michelleharkness7549]

Greetings: ( USA 🇺🇸) : special intention: Enormous Hug 🤗, Love ❤️, wishing you a fabulous afternoon, a blessed evening, a refreshing night’s sleep and and an incredible day ahead tomorrow. In Thanksgiving: GOD BLess

[@michelleharkness7549]

Greetings: ( USA 🇺🇸) : { for the record} : Be very. very, very safe

[@ecosseza4030]

Mais non

[@LazyLifeIFreak]

I started cooking french-styled food about six months ago. Ive never eaten so many vegetables.

[@giovanna8187]

As long as you keep the rich sauces to a reasonable minimum. :)

[@GoTraveler]

Wow! The almond-stuffed figs.

[@h30202]

Such simple beautiful plating.

[@mariescammel5733]

What an interesting and delicious menu. Only Jacques the best!

[@bornwild3955]

I cooked a potato soup while watching the video he he salute mon chef !

[@m.theresa1385]

Oooh ! This is a lovely menu! I’ll have to give everything a try, though probably not all on the same day as Chef has done.

[@daphnepearce9411]

What an interesting eclectic menu. I had to listen to the guac segment twice, at first I thought he said he added shallots to the dish and I thought ......what????.....shallots? Is this a French chefs version of Mexican guacamole??? He said scallion, lol! Everything looks wonderful. Thank you.

[@davejackson1281]

I live in San Diego and have made guacamole hundreds of time. I normally mix homemade pico de gallo with avocados but I will definitely be trying shallots instead of red onions tomorrow night.

[@daphnepearce9411]

@Dave Jackson Shallots? Right on! I live in metro Phoenix and make and have had a fair amount of guacamole....but, who knows? Shallots may add a very interesting twist...maybe serve it with croissants? Just kidding! Enjoy! I love guac.

[@Didibotts]

"Wursteer sauce." Ahh my French brother 😊

[@emmayoung3355]

Not in no Irish Stew!

[@joannaedwards6325]

He eventually began to just call it LEA AND PERRINS sauce. Makes it easier to pronounce . Good tip. Many people find it difficult to say WOOS TIER SHIER. 🤔

[@tesstess3371]

Crab cake at 6:48... yummy!

[@chrisandersen5635]

The roasted fig and almonds would be delicious with some Port Wine. The entire menu sounds delightful. Ooo, plus I have an avocado and a tomato right now. 🤔❤️

[@joannaedwards6325]

My knowledge of wine is limited. Is Port drunk with desserts only? I've seen Port even served with chocolate. Guess I'll try it. My Grandpa drank it as an aperitif.

[@chrisandersen5635]

@@joannaedwards6325 it is versatile but sweet. I love it with blue cheese, walnuts and fresh pears for example. Chef Pepin talked about port and French Onion Soup. Often, spicy food and sweeter wines work together. And yes chocolate, dessert, etc. It’s up to your own pallet and taste buds and what you think your friends might like.

[@chrisandersen5635]

Alas, palate.

[@joannaedwards6325]

@@chrisandersen5635 Today is April 11, 2022. I just now saw your kind reply. Thank you very much.

[@sharonavictoria7155]

Where's the printable recipe link ?

[@Hope0702]

Listed in “Today’s Gourmet”?

[@giovanna8187]

Is that gorgeous copper pan called a rondeau?

[@AngelusBrady]

Yes. Although I've also seen it referred to as a sautoir.

[@bigpoppa1234]

@@AngelusBrady or brazier.

[@jerryleroy9187]

That bowl of REAL crab meat would be worth about 250 bucks here in Canada right now.

[@m.p.2534]

In the Québec province of Canada, if you buy such an amount of fresh frozen crab (still in their shells and undecorticated) in spring that has just been caught by the fishermen/fisherwomen of our Côte-Nord (Northern Coast region), it would cost around 60 $ maximum. In my family, we always celebrate the arrival of spring by buying a lot of fresh crab, then we decorticate the crab parts and craftfully empty the shells with just a simple potato knife and we eat it just like that, we make mayonnaise sandwiches or we make crab cakes. And then, we make soup with the crab shell broth, a small mirepoix and potatoes !

[@integrityinus]

yum yum

[@joannaedwards6325]

Re. avacado prep. --- years after this tv cooks had to present different methods to remove the avacado from the pit due to amature cooks ending up in hosp. emergecy rooms with sliced hands. 😒

[@OneOut1]

Some lemon or lime will prevent discoloration and add flavor.

[@Zuhzuhzombie]

"Avocado sauce" my man that's guacamole.

[@Tony-1950]

⭐⭐⭐⭐⭐

[@michelleharkness7549]

Media Technical Support People and Staff @ Master Chef 👩‍🍳/ Master Baker 👩‍🍳 Jacques Pepin, thank you: again, Media Technical Support People and Staff @ Master Chef 👩‍🍳/ Master Baker 👨‍🍳 Jacques Pepin, thank you

[@joannaedwards6325]

It is not necessary to KEEP REPEATING your over the top comments. Get over yourself.

[@christophejergales7852]

I love you, Jacques. You are my favorite chef. But you decimated that crab cake. Born and raised in Maryland. Old bay sucks.

[@ELVER_GALARGA__]

😂😂😂

[@mattiekim]

That’s not a crab cake. Unless it’s from MD, not a crab cake.

[@OneOut1]

80 % of crab in Maryland comes from Galveston Bay, Texas. You have ruined your carb catch by over fishing.

[@MrBigangry]

A crab cake must have potato. At least he isn't using loads of mayo and crumbs. This method is just fried seafood salad as far as I'm concerned. This man is my actual hero but I disagree on this.

[@MrCornWolf]

I don't think I've ever had a crabcake or salmon cake with potato. In maryland it's usually just crab meat with a minimal binder of some sort with old bay and other seasonings

[@ecosseza4030]

A potato cake must have potato, like a crab cake must have crab.

[@MrBigangry]

@Ecosse ZA Potato is better than panko. Most people literally make crab salad with bread crumbs and deep fry it. It's gross. A crab cake should be most crab little bit of potatoes and butter with herbs or whatever your garnish is. Mayo isn't needed. Save the mayo for the remoulade.

[@hoist8111]

@@MrBigangry you're talking about crab croquettes, not crab cakes.

[@GeoGuy388]

@@MrBigangry You are so full of it, lmao.

[@ameenakhiggins]

How he gonna try and PREY- TEND that a 6 to 10 month old baby lamb is delicious? Or a baby cow, aka "veal,". Y'all know what they do to create these "delicious" lil "spring lambs" & veal? More importantly, do you even care? Oh, but he's from the olden dayz.... So am i, hunny! Spare me.