Gordon Ramsay Challenges Amateur Cook to Keep Up with Him | Back-to-Back Chef | Bon Appetit

This is Shane. I have 15 minutes to teach you how to make the most amazing crab cake without showing you anything. All it will do is listen to my voice audio on a scale of 10. How bad are you? Pretty bad. I would say two, okay, that makes me more nervous, uh, 15 minutes, your time starts now, come on, okay, first things first, take the crab, okay, okay, put it flat side down on the board like this, like this , so, you have it and then put your hands underneath, take your two thumbs in place at 6:00 and you push up and lift it up and that's called the bag now from there take off these big legs I think I took them all off , but it's okay, no, because there's no point in wasting time on the paws we'll be here all day take your cloth put your cloth on top take the

back

of your knife and lightly break the claws that open them and then see what happens From there you kind of open up and then you stick your finger in and Beau and he slides in this amazing nugget of shit, beautiful, okay, I'm trying to get the nuggets, do you have the Nuggets?

I'm not getting the Nuggets, try to pinch the end here, they're kind of pinching me. I'm pinching you Shane, the crab is dead, did you push the knife hard enough? Maybe it's not right, so you have to give it a little, as we say in England. Please, and crack your hands, that's it, okay, you've got the crab ready, yeah. yeah, thank goodness for that, sure, let's start with the peppers, okay, so the top and the tail are okay, okay, what should I do with the crab? Gordon, okay, so put it

back

in the container and clean your bench.

It's okay, Shane, yes, if you work. nice and neat will produce an impressive crab cake if you work in a mess, we'll produce the mess right above and behind your peppers, okay, and then you take your knife and slice that way we get rid of the bitterness. The parts in the center, all we do now is form a nice julen skin side, quite rough, so lay the skin side down on the board and then cut it from there. Now the secret to these peppers is to make sure they are diced small, okay? What do you consider? little Gordon uh, I would say half a centimeter I don't know, I don't know the metric, you don't know the metric, Shane, come on, it's the 21st century.

Sorry now, once you finally dice, yeah, all your peppers, yeah, lift. Put them in the bowl for your crab with me. Yes, they are in the bowl. Okay, now the secret is to make sure that once they're

cook

ed they're almost gone, so make sure they're not big. From there, get the crab meat and shred it. the crab meat into the peppers, we're going to season the crab meat with salt and pepper, open the top of the pepper mill to get a nice crunch of pepper, salt and then take the lemon and then zest it into the mixture. now okay, wait, twist the lemon, getting my enthusiasm,

keep

up, please, I'm doing my best, take a small slice from the top of the lemon and squeeze the juice from there, take an egg, beat egg season. that too salt pepper also sorry, what am I doing with the egg?

So you just put the egg in the bowl, uhhuh, for example, the whole egg and you beat it and then you wait. Gotta get that mix in there Shane, yeah, okay, stay with me. a teaspoon of mustard, a teaspoon of desire sauce and then a little touch of kayenne pepper and then Shane, yeah, I just want you to take that and smell that kind of bowl and make sure it smells nice and fragrant, and then try a bit. little Seasoning flavor, we can't season it after we have

cook

ed it, so we season it, it's okay, it tastes good.

To be honest, it was a little spicy, that's the idea, but if you cook it, it will lose a little bit of that spiciness now from there. sprinkle the breadcrumbs over the mixture, everything, don't lightly sprinkle the breadcrumbs over the mixture, I've got it and Shane, what we're trying to do here now is use the breadcrumbs to hold the crab cake together, grab your tray and then take your cutter. and you press the crab meat, the secret here, yeah, is to press the crab meat into the cutter, you know we're dealing with that as far as timing, I'm pressing, so press it, there I have it, let's turn. in our pan wash our hands washing my hands you're doing a great job for a minute you know what a great job now let's put them in the pan turn the pan on to medium high medium high at 80° now once that reaches the temperature very carefully , take the cutter off your crab cake and you'll get two nice perfectly rounded crab cakes, perfect, uh Gordon, so my circles are now perfectly circular here and Shane, a little bit warped, um, first of all, don't blame the team, take some responsibility and I gave you a perfect set of cookie cutters, so if they are not perfectly made, yeah, there is no reason for you to press them, you put a little effort and energy into the crab cake and shape it, it is okay, I'm with you, now we can start cooking, okay, take a teaspoon of olive oil in the pan, turn the pan and then from there place your spatula under the crab cake, lift it up carefully and carefully, it's OK, it's OK.

The thing is through these crab cakes there will be no visual peppers because you would be fine with them, they are so finely diced you wouldn't know there was pepp in there, that's the secret in the pan, the first one goes in at 12: 00 and the idea now is to give some color to those crab cakes to put some of what to get some color color okay, no color, no flavor, got it, second one comes in at 6:00 6 :00 okay, great, now from there now Let's move on to the dressing, okay, this is where it gets really exciting, take your mayonnaise, excuse me, mayonnaise, add your capers, a tablespoon of capers, a teaspoon of mustard in the mayonnaise, take your chopped red onion, uh, I don't have any chopped onions.

I'm going to have to cut it myself, here we go, you can take some of mine, there it is, excellent, now gently shake your crab cakes with a spoon and mix all that together, take the other half of your lemon, squeeze the juice out of lemon. there and then cut the tarragon into large pieces, well, the Teragon is what is the Teragon tagon, it has a little flavor, oh no, no, I see it, I see it as pretty as long strands, yes, now the salad, take your radish, okay, open the radish. We're going to season the salad with lemon juice and a splash of olive oil.

Now we need to dress this salad very lightly. Okay, salt, pepper, I'll add my pepper, great, and then we'll add the spatula and start turning our crab cake. turn it over, turn it over very carefully, put your hand on the top at 12:00 listen carefully to the spatula underneath, yes, and turn it over, turn it over, beautiful, turn it over, okay, se go well, ready for the most exciting part. okay, great, and that's to dress the plate, take the salad dressing, lightly mix the dressing and then you want to create the salad on top of your plate, place your salad almost like a kind of rose on top off your plate, sorry. m a rose a rose remember the last time you bought roses yes, there you go, so imagine this rose, wait, wait with the salt on the top, yes, we are creating a garden on the top of our plate.

I bought it fresh and delicious. Garden, okay, your plate on the board, put the salad on the plate, gently grate the salad, the fragrance of your lemon, take your Rema and Spoon your remad at 6:00 and then pass the spoon through it so that It looks like a beautiful stain on the plate. Gently lift your crab cakes okay and just place them on the set like this and then very carefully we're going to finish it off with some r cakes and then I would like the plate to be absolutely spotless and there we go and that's how to perfect a amazing crab cake finished with a stunning remod and a fragrant salad like it just got elected Shane are you with me?

I'm with you on the count of three, turn around and show me yours one two 3 holy Shane did it you let it go I won't leave it Jesus Christ, I did everything you told me, two for one, that looks a lot, I want to eat it, Jesus Shane, I'm sorry, you're mean, okay, I'm not sure it's cooked right. I hope it goes well for you Shane, looks like a dog's dinner. I'm so sorry, you have to try this. It's actually very well seasoned, but the presentation is stunning, um, Gordon, do you think I nailed it? No, no, I know it was difficult. uh and you haven't touched shit before but uh you were bad but promise me you'll

keep

trying uh you know your breath means something to me I'm going to try I'm going to try to cook I promise