I frequented Chaplins in 2010-11 when I lived in CT and your crab cakes are amazing! I'm traveling there soon and look forward to great food from Chaplins!
I believe that Daddy Jack said in one of his previous videos, that salt and pepper mixture is 2/3 salt to 1/3 pepper if I'm not mistaken. That sounds about right. Great idea, have them both mixed together and just throw a pinch when needed. This crab cake looks beautiful. Love the idea of those sauteed vegetables mixed in. Never saw that before.
But but but but whaddabout do cross contamination? I always picture a group, a nation of very cross individuals with antibacterial bottles in hand and a stiff upper lip ready to move in at the slightest nod.
Two years later. Wow lol. Anyway take a trip to Pennsgrove Nj. Look up Dipolos Italian restaurant. Thier crab cakes are 70 bucks a piece. But they are 100% colossal lump blue crab with a sauce that you can literally drink. They are 1lb each. The size of a large grapefruit
Typing from Maryland (crab territory) -- nooooooo -- onions and peppers in crab cakes??? Absolutely not. (Onions and peppers belong on a cheese steak sub!) A real crab cake has crab meat as its one and only star!!! One pound of the best (preferably fresh) crab meat you can get (not imported from some weird country) with just enough Old Bay, parsley an egg and enough mayo (about 3 TB) with a tad (1 tsp) of yellow mustard and a "shake" of Worchestershire sauce and either panko bread crumbs or whie crustless small bread cubes as a binder (just enough to hold the delicate crab meat together - about 1/3 cup). Mix it all together and let it sit in the frig for about a 1/2 hour so it sticks together. Shape into hambrger-like portions and fry in butter or bake in the oven (375 F) until brown.
A question for Chef Jack! I noticed that when you 'season' fish, chicken, etc., it looks like you have one container with both salt and pepper mixed in it, and you get a few pinches from that container. IF my eyes are correct, is there any sort of 'measurement', i.e., "one part to one part", or so on? I do like the idea, since i have a 'galley kitchen', so my space is limited, too. Thank you for all your work, and the forthcoming answer. May your stove stay fired, your skillets a-flying.
Dont have a vid:( all it is is a shepherds pie mix with different beans, only a few kidney beans. Pieces of hard strong cheese mixed in with a mash topped with ??? Cheese :) Its great Jack._.
Im writing again from your friend in England UK. Heres something you might like. Cheesey been and mince pie. Mmmmm let me know. I created this._. :) Love from UK
Interesting Lee, Don't know much about it but I'd like to see it done. Email me the video, that would be great! JackBecome A Member of “Cooking With The Blues” www.patreon.com/CookingWithTheBlues?fan_landing=true
When they buried him instead of throwing dirt on the Coffin they they threw Black n Seasoning, Ton of Salt, Butter, American Cheese, Green Onion, Garlic. That's about what everything he Cooked with. A second rate Cook who pretended to be a Chef.
I never wanted to sound like a dick, he was a lovely man and very kind. But man, the way he cooked would always irk me. Every other video he'd cook with butter(no oil in either) and the butter would be completely BLACK and scorched. Or he'd cook meat in JUST butter and the meat would be burned, not browned. I thouight maybe I'm being too critical, but I looked at a review from a food critic and they said 90% of the food tasted like burnt toast, with some reallllly good dishes in the mix, but mostly burnt toast.
@@theaveragecasual9971 finally somebody also can see this man was never a Chef but a average Cook. He used far to much salt and Black n Seasoning on nearly every thing he cooked. Most of his food was burn or dry to eat.
@smallsmalls3889 and the other travesty was he would throw a ton of MINCED garlic in a frying pan. Minced garlic fried is fine, but you do it last right before finishing or before adding like a stock or something. Garlic burns SO fast, minced garlic burns so much faster. So he'd be searing meat or something and chuck in a handful of minced garlic and you would see it burn soon after, black garlic. Burnt garlic smells and tastes horrible and I'd see him with burnt garlic every other video. His meat would either be burnt, his butter would be black and he'd pour it over the meat when it was done, or his garlic would be burnt.
@@theaveragecasual9971 The trouble was people would leave comments like your a great Chef jack, you're a inspiration, I watched one of the Videos you made and cooked it and it was delicious. Let's be honest he was never a trained Chef just a Cook at low class Restaurants, If he was a trained Chef he would never of cooked this badly. I'm sorry to be unpleasant but he really was no better than a Burger flipper I'm Burger king.
Ya Jay, I like Jacks cooking and I know he’s “your boy” but c’mon man. Why dip your bare hands in that nasty bucket of water and then handle raw/ uncooked seafood or any food for that matter ?? The disgusting dirty dishrag , grabbing the butter with the bare hands, etc. I know it’s tough to break old habits but maybe it’s time to update the food handling protocol especially if you’re broadcasting it out there for all the world to see..
At 2:00 he stuck his hand in that dirty water and didn’t dry it off. Then the water dripped off his hand into the bowl. I almost puked. Look for yourself.......
Yeah, unfortunately a lot of these great older chefs pick up bad habits along the way after working in hectic kitchens for so long. That hand dip in the sanitizer is a real common one when its a busy lunch/dinner rush and they don't have time to stop and wash their hands. I'd still eat those cakes though LOL.
SandorJazz this still cross contamination and if there was sanitizer in there which I doubt. It’s poison ☠️ and shouldn’t be allowed to drip into the food. There is no excuse for him to do that. That water was filthy, no telling how long it had been there. I tell you what, I will get in contact with his local health department and show them this video and we’ll see what they say. He can thank you for that.......
@@rugmkr I didn't say you were wrong, just added to your comment. I don't see why you replied in such a combative way and are trying to make me feel guilty for a supposed report you are going to make. You must be a real fun person.
@@rugmkr bleach water on your hand isn't going to poison you. Besides the food is cooked. Cooking kills contaminants. Stop freaking out about little things that don't matter. Go take a basic high school biology class.
You had me until you added the bread crumbs. Diabetics can't consume carbohydrates without destroying their health. Food should be nutritious not just tastey
I love your videos, Jack. I'm saddened to learn of your passing. I hope your family finds joy in the videos you've left behind on CZcams.
I frequented Chaplins in 2010-11 when I lived in CT and your crab cakes are amazing! I'm traveling there soon and look forward to great food from Chaplins!
I believe that Daddy Jack said in one of his previous videos, that salt and pepper mixture is 2/3 salt to 1/3 pepper if I'm not mistaken. That sounds about right. Great idea, have them both mixed together and just throw a pinch when needed. This crab cake looks beautiful. Love the idea of those sauteed vegetables mixed in. Never saw that before.
I just found this guy...he's the man. Holy crap.
81-2. Haters lose to Daddy Jack in another blowout victory
But but but but whaddabout do cross contamination? I always picture a group, a nation of very cross individuals with antibacterial bottles in hand and a stiff upper lip ready to move in at the slightest nod.
want that!!!!! how far from Portland Oregon to New London Ct?????
As somebody who grew up in Louisiana and lived in Maryland.
Louisiana crabs are much better tasting and meater than Maryland and much cheaper!
Thanks for always sharing!
I love your measuring method, thats the way my mom taught me, but culinary school teaches different. I'll just stick to the old method
Woody's Northeast Maryland. Best crab cakes in the country. Lump meat straight outa the Chesapeake
Amen brother!
I posted my trusted recipe above -- "Maryland Knows Crabs" -- LOL
I posted my trusted recipe above -- "Maryland Knows Crabs" -- LOL
Two years later. Wow lol. Anyway take a trip to Pennsgrove Nj. Look up Dipolos Italian restaurant. Thier crab cakes are 70 bucks a piece. But they are 100% colossal lump blue crab with a sauce that you can literally drink. They are 1lb each. The size of a large grapefruit
Love you.
#BBQRANDO says Sweeeeeeeeeet 💥💥💥
Add a good bit of fresh horseradish c the Dijon mustard. Goes well with the crab. But not too much. Better too little than too much. And Bays
"About 2 pounds of mayonnaise....6 pounds of butter"....don't let my sausage fingers scare you
Awsome!...
Guess what were having for dinner tonight dearest. Thanks Daddy Jack
Typing from Maryland (crab territory) -- nooooooo -- onions and peppers in crab cakes??? Absolutely not. (Onions and peppers belong on a cheese steak sub!) A real crab cake has crab meat as its one and only star!!! One pound of the best (preferably fresh) crab meat you can get (not imported from some weird country) with just enough Old Bay, parsley an egg and enough mayo (about 3 TB) with a tad (1 tsp) of yellow mustard and a "shake" of Worchestershire sauce and either panko bread crumbs or whie crustless small bread cubes as a binder (just enough to hold the delicate crab meat together - about 1/3 cup). Mix it all together and let it sit in the frig for about a 1/2 hour so it sticks together. Shape into hambrger-like portions and fry in butter or bake in the oven (375 F) until brown.
Well that’s a version but not Jacks!
Bodega Bay California is where they filmed the movie ""The Birds"" directed by Alfred Hitchcock.
A question for Chef Jack!
I noticed that when you 'season' fish, chicken, etc., it looks like you have one container with both salt and pepper mixed in it, and you get a few pinches from that container. IF my eyes are correct, is there any sort of 'measurement', i.e., "one part to one part", or so on? I do like the idea, since i have a 'galley kitchen', so my space is limited, too.
Thank you for all your work, and the forthcoming answer. May your stove stay fired, your skillets a-flying.
Holy mayonnaise Batman
HELMANN'S, of course
watch all your vids love em this one yikes
Dont have a vid:( all it is is a shepherds pie mix with different beans, only a few kidney beans. Pieces of hard strong cheese mixed in with a mash topped with ??? Cheese :) Its great Jack._.
Where can I get this recipe. My next door neighbor loves crab cakes and I would like to make this for her. Thanks
Im writing again from your friend in England UK. Heres something you might like. Cheesey been and mince pie. Mmmmm let me know. I created this._. :) Love from UK
Interesting Lee, Don't know much about it but I'd like to see it done. Email me the video, that would be great! JackBecome A Member of “Cooking With The Blues”
www.patreon.com/CookingWithTheBlues?fan_landing=true
Dukes mayo better than Helmanns
Nalley's is better. Hellman's/Best's is way overpriced and the profits go to the globalist-progressives at the EU (Belgium).
No....no no no...
What is blackened seasoning
What is blackened seasoning?
Paul Prudommes Blackened Steak Magic.
Alan sikes thanks I think. I have no idea who paul is or what steak magic is.
Imported spices from Africa
Yes I love crab cakes with canned meat, have dirty water in them and are 3 days old hahaha
You must be his boyfriend . Sorry for offending you.
Jay Caldwell oooooooo snap
measuring is not a great cook's finest attribute ;)
When they buried him instead of throwing dirt on the Coffin they they threw Black n Seasoning, Ton of Salt, Butter, American Cheese, Green Onion, Garlic. That's about what everything he Cooked with. A second rate Cook who pretended to be a Chef.
I never wanted to sound like a dick, he was a lovely man and very kind. But man, the way he cooked would always irk me. Every other video he'd cook with butter(no oil in either) and the butter would be completely BLACK and scorched. Or he'd cook meat in JUST butter and the meat would be burned, not browned. I thouight maybe I'm being too critical, but I looked at a review from a food critic and they said 90% of the food tasted like burnt toast, with some reallllly good dishes in the mix, but mostly burnt toast.
@@theaveragecasual9971 finally somebody also can see this man was never a Chef but a average Cook. He used far to much salt and Black n Seasoning on nearly every thing he cooked. Most of his food was burn or dry to eat.
@smallsmalls3889 and the other travesty was he would throw a ton of MINCED garlic in a frying pan. Minced garlic fried is fine, but you do it last right before finishing or before adding like a stock or something. Garlic burns SO fast, minced garlic burns so much faster. So he'd be searing meat or something and chuck in a handful of minced garlic and you would see it burn soon after, black garlic. Burnt garlic smells and tastes horrible and I'd see him with burnt garlic every other video. His meat would either be burnt, his butter would be black and he'd pour it over the meat when it was done, or his garlic would be burnt.
@@theaveragecasual9971 The trouble was people would leave comments like your a great Chef jack, you're a inspiration, I watched one of the Videos you made and cooked it and it was delicious. Let's be honest he was never a trained Chef just a Cook at low class Restaurants, If he was a trained Chef he would never of cooked this badly. I'm sorry to be unpleasant but he really was no better than a Burger flipper I'm Burger king.
Y’all want a saucer of milk?
This dude is disgusting. Cross contamination and dipping his hands in the dirty water and letting it drip in the crab cake mixture. WOW!!!
Ya Jay, I like Jacks cooking and I know he’s “your boy” but c’mon man. Why dip your bare hands in that nasty bucket of water and then handle raw/ uncooked seafood or any food for that matter ?? The disgusting dirty dishrag , grabbing the butter with the bare hands, etc. I know it’s tough to break old habits but maybe it’s time to update the food handling protocol especially if you’re broadcasting it out there for all the world to see..
At 2:00 he stuck his hand in that dirty water and didn’t dry it off. Then the water dripped off his hand into the bowl.
I almost puked. Look for yourself.......
Yeah, unfortunately a lot of these great older chefs pick up bad habits along the way after working in hectic kitchens for so long. That hand dip in the sanitizer is a real common one when its a busy lunch/dinner rush and they don't have time to stop and wash their hands. I'd still eat those cakes though LOL.
SandorJazz this still cross contamination and if there was sanitizer in there which I doubt. It’s poison ☠️ and shouldn’t be allowed to drip into the food. There is no excuse for him to do that. That water was filthy, no telling how long it had been there.
I tell you what, I will get in contact with his local health department and show them this video and we’ll see what they say.
He can thank you for that.......
@@rugmkr I didn't say you were wrong, just added to your comment. I don't see why you replied in such a combative way and are trying to make me feel guilty for a supposed report you are going to make. You must be a real fun person.
@@rugmkr Here they are the cross contami nation! Led by Phillip gladcock usually. Or as he is known in some parts...Phillip the cock.
@@rugmkr bleach water on your hand isn't going to poison you. Besides the food is cooked. Cooking kills contaminants. Stop freaking out about little things that don't matter. Go take a basic high school biology class.
Look likes his hygiene is not that professional
I'm sorry but crab cakes shouldn't be greasy . That had butter dripping off it and it looked nasty.
Burnt butter at that, which he always did
I love his recipes, but being from Maryland, this is heresy, lol. Use only backfin! And this is way too much filler.
Won’t fly in Baltimore... Jumbo lump, minimum filler. Simple.
Come down and we’ll make you disappear. Magic.
Thank you. He's making crab imperial....
@Old timer hot shot I find it sad that people can't disagree without insulting others.
@@fellspoint9364 agree... i’d bet the canned crabmeat came from thailand. plus he way over-mixes.
This is creative but can you wash your costume?
You had me until you added the bread crumbs. Diabetics can't consume carbohydrates without destroying their health. Food should be nutritious not just tastey
To much filler.
Not good, sorry.