Psychedelicatessen: Cannabis Crab Cakes


Photos by Alysia Salvador

Photos by Alysia Salvador

Imagine a day of cannabis-based pampering, including gourmet ganja cuisine, medicated massages and facial treatments, along with vendors of edibles and topicals, all designed to create a relaxing immersive experience.

This past weekend at a CannaSpa event in Orange County, Chef Keion Taylor from Eat 310 Catering and Chef Cedric McEachin impressed the crowd with elegantly presented cuisine, first preparing a brunch favorite, Peach Cobbler French Toast with a cannabis-infused whipped cream.

Shifting gears to a savory dish, the duo whipped up cannabis-infused crab cakes, and the dish was so fabulous that I asked him to graciously share the recipe with our readers. Accompanied by a sweet and spicy mango relish, these crispy crab cakes sit atop a roasted tomato and corn puree and are topped with a luscious avocado lime crema for a taste sensation that will leave you wanting more. Every component of the dish can be medicated with cannabutter, or you can design a lower dose entree by medicating just the sauces and puree.

Make these crab cakes the next time you’d like to celebrate a special occasion with luxurious seafood and psychedelic cannabis!

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Cannabis Crab Cake on Roasted Corn and Tomato Puree with Mango Relish

Yields: 15 to 20 Crab Cakes

Crab Cake Ingredients:

  • 1 red bell pepper, diced small
  • 1 yellow bell pepper, diced small
  • 1 red onion, diced small
  • 2 6 oz cans of lump crab meat
  • 4 oz mayonnaise
  • 2 oz lime juice
  • Zest of lime
  • 1 oz Old Bay seasoning
  • 1 tbsp salt
  • 1 tbsp white pepper
  • 2 oz cannabutter
  • Panko bread crumbs
  • 4 – 5 large eggs
  • Vegetable oil for frying

Directions:

Sauté red and yellow bell peppers with the onions until soft. Remove from heat and reserve until room temperature.

In a large mixing bowl, combine sauteed pepper and onions with all remaining ingredients (except eggs and Panko), and mix well with gloved hands or plastic spoon. Use approximately 1 to 2 ounces of mix and form into small patties.

Scramble 4 to 5 large eggs in a large mixing bowl. In another large bowl, pour the Panko bread crumbs. One at a time, dip the crab cake patties into the egg mix, then roll it in Panko bread crumbs until completely covered.

Using a deep fat fryer or frying pan, bring vegetable oil up to 350ºF. Add breaded crab cakes and cook until golden brown, approximately 6 to 7 minutes.

To assemble the finished dish, place a heaping spoonful or two of the tomato-corn puree on the plate, then add a crab cake on top. Drizzle the crab cake with the avocado and lime crema, and accompany with mango relish!

Mango Relish Ingredients:

  • 1 tbsp unsalted butter
  • 2 oz Cannabutter (Chef Keion used Guerilla Kush)
  • 2 oz chopped red onions
  • 2 oz chopped green onions
  • 2 oz chopped banana peppers
  • 1 oz fresh minced garlic
  • 1 fresh mango diced small
  • 2 oz chopped green onions
  • 2 tbsp Tabasco sauce
  • 1/2 cup brown sugar
  • Zest of 1 lime
  • Salt and Pepper to taste

Directions:

In a medium sauce pan melt cannabutter with regular butter. Once melted, add chopped red onions, banana peppers, garlic and sauté on medium heat until veggies get soft, then add mangoes and green onion. Continue to sauté on medium and add the rest of the ingredients. Remove from heat and add lime zest.

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Roasted Corn and Tomato Puree Ingredients:

  • 4 Roma tomatoes, oven roasted
  • 2 ears of corn, shucked and kernels removed from cob
  • 1/2 red onion chopped
  • 1 red bell pepper
  • 4 oz fresh basil
  • 2 oz fresh thyme
  • 2 oz fresh oregano
  • 2 tbsp Worchestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • Salt and pepper to taste
  • 2 oz unsalted butter
  • 3 oz cannabutter (Chef Keion used Guerilla Kush)

Directions:

Preheat oven to 375ºF. Place tomatoes on a baking sheet or roasting pan. Roast until tomatoes are soft then remove and place in blender. While the tomatoes are roasting, combine all other ingredients in a medium sauce pan and sauté over high heat. Once the corn starts to char, remove and add to the blender. Blend all ingredients until smooth.

Avocado and Lime Crema Ingredients:

  • 8 oz cream cheese
  • 4 oz heavy cream
  • 2 oz lime juice
  • Zest of 1 lime
  • 1 bunch of cilantro
  • 2 small avocados
  • 2 tbsp minced garlic
  • 1 oz cannabis oil or butter
  • Salt and pepper to taste

Directions:

In a blender, combine all ingredients and blend until smooth. Place in a container and keep cool until ready to serve.

Previous Psychedelicatessen: Marijuana Maple Glazed Carrots

For all of HIGH TIMES’ edibles coverage, click here.

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