Here is a concise summary of the provided transcript:
**Title:** Making the Perfect Crab Cake (Audio-Only Guidance)
**Summary:**
* Chef Gordon guides Shane, a novice, to make an amazing crab cake within 15 minutes without visual demonstrations, relying solely on audio instructions.
* The recipe involves preparing crab meat, mixing it with finely diced bell peppers, seasonings, and binder, shaping into cakes, and cooking in a pan.
* A complementary salad with a remoulade dressing is also prepared.
* Upon completion, Shane's dish is revealed, and despite being praised for seasoning, it's criticized for presentation, with Gordon humorously describing it as a "dog's dinner".
* The session ends with Gordon encouraging Shane to continue practicing cooking, acknowledging the challenging nature of the exercise.
Here are the key facts extracted from the text, keeping each fact as a short sentence and assigning a number to each:
1. The time allocated for teaching how to make a crab cake is 15 minutes.
2. The instructor, Gordon, is guiding the student, Shane, through audio only, without visual demonstrations.
3. Shane rates his cooking skills as "pretty bad" on a scale of 1-10, specifically a 2.
4. The first step in preparing the crab cake is to place the crab flat side down on a board.
5. The "purse" is formed by pushing up on the crab with thumbs at the 6 o'clock position.
6. Only the large legs of the crab are removed, not the small ones, to save time.
7. The back of a knife is used to lightly crack the claws, which opens them up.
8. The crab meat is extracted by sliding it out after cracking open the shell.
9. Bell peppers are prepared by topping and tailing, then slicing to remove the bitter center parts.
10. The bell peppers are diced into small pieces, approximately half a centimeter in size.
11. The diced bell peppers are added to the bowl with the crab meat.
12. The mixture is seasoned with salt, pepper, and a squeeze of lemon juice.
13. An egg is beaten and added to the mixture, along with a teaspoon of mustard and a touch of cayenne pepper.
14. The mixture is lightly sprinkled with breadcrumbs to help bind the crab cake.
15. The crab cake mixture is shaped using a cutter on a sheet tray.
16. The pan is heated to medium-high (80°) with a teaspoon of olive oil.
17. The crab cakes are cooked for a period (exact time not specified), then turned over.
18. While the crab cakes cook, a dressing is prepared with mayonnaise, capers, mustard, and chopped red onion.
19. A salad is lightly dressed with lemon juice and olive oil, and seasoned with salt and pepper.
20. The final presentation includes the crab cake, a salad shaped like a rose at the top of the plate, and a smear of rémoulade sauce.
21. The instructor, Gordon, and the student, Shane, compare their finished dishes at the end of the 15-minute challenge.