Psychedelicatessen: Alaskan King Crab with Tinctured Cantaloupe

Alaskan King Crab, Tinctured Cantaloupe, Avocado Pureé, Cilantro Brown Butter by Chef Chris Lanter.

At hot spot bistro Cache Cache, Chef Chris Lanter caters to Aspen, Colorado’s movers and shakers nightly, without ever losing sight of the upscale city’s casual, countercultural roots. These days, few places offer finer dining at a higher elevation than Aspen, so it’s no surprise to learn that this amazingly elegant dish appears regularly, by popular demand, on Cache Cache’s menu (minus the secret ingredient, of course).

To make it into a medicinal dish for patients, Chef Lanter simply infuses a cannabis tincture into the cantaloupe and voilà!

Alaskan King Crab:
1 pound cooked crab legs

Remove from shell, cut legs into three inch chunks. Save any knuckle meat and put to side.

Sweet Avocado Purée:
2 ripe avocados

Pit avocados and put into food processor with a touch of salt. Blend until smooth, put to side.

½ ripe cantaloupe

Cut into fine dice, put to side.

Cilantro Brown Butter:
¼ pound unsalted butter
4 tbsp cilantro, minced

Chop butter into eight pieces, place in pan. Cook until butter turns brown and tastes nutty; put to side (keep warm).

In small mixing bowl, mix two liquid ounces of activated cannabis tincture with diced cantaloupe and let sit for five minutes. Place three separate tablespoons of tinctured cantaloupe on each serving plate.
Place any knuckle meat on top of tinctured cantaloupe.

Place one three-inch crab chunk on top of knuckle meat.

Place three dollops of avocado pureé on each plate (next to the crab).

Add cilantro and the juice of one lemon to brown butter right before serving. Spoon over crab to taste.

Dine and relax! Medicates 4.

Last week’s Psychedelicatessen: Golden Pineapple Upside-Down Cake

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