UNBEATABLE Seafood Cake! Chef Jean-Pierre

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Published 2020-09-10

Hello There Friends, this is an amazing way to prepare a delicious seafood cake as an appetizer or a main course for lunch or dinner. The best part is that it can be made way in advance and just cooked at the last minute in the oven! It may be a little costly to get these ingredients but it is definitely worth the time and money! You will want to make these seafood cakes everyday! Let me know what you think in the comments.

RECIPE LINK: www.chefjeanpierre.com/recipes/shrimp-and-salmon-c…
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✴️CHICKEN RECIPES:    • Chicken Recipes | Chef Jean-Pierre
✴️PORK RECIPES:    • Pork Recipes | Chef Jean-Pierre
✴️LAMB RECIPES:    • Lamb Recipes | Chef Jean-Pierre
✴️SEAFOOD RECIPES:    • Seafood Recipes | Chef Jean-Pierre
✴️BREAKFAST RECIPES:    • Breakfast Recipes | Chef Jean-Pierre
✴️VEGETERIAN RECIPES:    • Vegetarian Recipes | Chef Jean-Pierre
✴️DESSERT RECIPES:    • Dessert Recipes | Chef Jean-Pierre
✴️APPETIZER RECIPES:    • Appetizer Recipes | Chef Jean-Pierre
✴️ONYO RECIPES:    • Onyo Recipes | Chef Jean-Pierre
✴️PASTA RECIPES:    • Pasta Recipes | Chef Jean-Pierre
✴️SOUP RECIPES:    • Soup Recipes | Chef Jean-Pierre
✴️SAUCE RECIPES:    • Sauce Recipes | Chef Jean-Pierre
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www.amazon.com/stores/Chef+Jean-Pierre%27s/page/74…
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OUR CHANNEL:
   / @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/

All Comments (21)

@jackkohanim590 3 years ago

Wow, wow, wow. Made the seafood cake and it came out great. Stuck to the recipe and followed your instructions. Just delicious. Thank you.
@carolynthornton8017 2 years ago

When you tell us it s cooking not rocket science you take the pressure off us of being perfect cooks. Now we ENJOY COOKING.
@anniehubbard5315 2 years ago

I'm a retired Pastry Chef. Being out of the kitchen, this Chef keeps me on my toes. I love this guy!
@marycaruso674 3 years ago

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.🥰🇨🇦
@user-om9sw9uc7f 2 days ago

One of the best cooks in the world
@johndeegan4120 2 years ago

Sorry to be so effusive, but Chef, you are without doubt one of the nicest people on YouTube. Thanks for being here. Wish I had a couple of friends with your contagious enthusiasm (and great knowledge!)
@ropeburns1928 3 years ago

Your passion for cooking is simply infectious; fifty years and still in love with your art.
@ceebee5802 2 years ago

Chef, I could listen to you say, "Crispy crust," all day! Such a delight to learn from you, and your recipes are AMAZING!!
@digitalgods5568 3 years ago

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!
@ArturoRodriguez-up9pc 3 years ago

"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!
@fideledavidson5851 3 years ago

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.
@ratlips4363 1 year ago

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!
@jims5155 3 years ago

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.
@lilyr5279 3 years ago

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. 😃😃😃
@johnkoval1898 10 months ago

What I like about Chef Jean Pierre is how carefully he measures his ingredients.
@stephenchapman3867 3 years ago

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!
@krayzie5968 3 years ago

This has very quickly become one of my favorite cooking channels on youtube. Thanks for all you do chef
@mjcreations169 1 year ago

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💜💜💜
@BazilRaubach 3 years ago

These demostrations makes any crap day better, improves my limited skills and always leaves me with a smile.
@directrulefromgamerchair3947 3 years ago

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