The culinary science: Crab cakes rely on a fatty binder such as mayonnaise or melted butter, which is an ideal carrier for cannabinoids. Fold the infusion into the binder first so every cake receives a similar dose, then sear in an uninfused oil at medium heat or bake at a moderate temperature around 375°F, rather than frying the infused fat at high heat where cannabinoids and terpenes degrade. Cook until the cakes are hot throughout, with an internal temperature of 145°F for seafood. Dr. Benjamin Caplan recommends dividing total milligrams by the number of cakes before cooking, keeping cake sizes uniform, and labeling leftovers clearly.
Dietary Labels
Ingredients
- 3 Tbsp mayonnaise
- 2 Tsp Dijon mustard
- 1/2 Tsp salt
- 1/2 Tsp pepper
- 2 Eggs, lightly beaten
- 1lb Lump crab meat
- 2 Tbps finely chopped parsley
- 3 Tbsp canna-butter
Instructions
1. Whisk together mayonnaise, mustard, salt, pepper and eggs. Then gently stir in crab meat, panko and parsley.
2. Shape mixture in to 12 (3-inch) patties, pressing gently to flatten. Cover with plastic wrap and refrigerate for 1hr.
3. Melt half the canna-butter in large, nonstick skillet over medium heat. Add 6 patties to the pan and cook for 2 minutes on each side, or until golden brown. Repeat with the remaining half of canna-butter and remaining 6 patties.
Frequently Asked Questions: Cannabis Crab Cakes
Where should the cannabis go in crab cakes?
Fold infused butter or oil into the binder, such as mayonnaise, so it is distributed evenly through the mixture.
Should I fry crab cakes in infused oil?
It is better to sear in uninfused oil at medium heat, because high heat degrades cannabinoids and terpenes in infused fat.
How do I keep dosing consistent?
Divide total milligrams by the number of cakes and keep the cakes the same size.
How should leftovers be stored?
Refrigerate in a labeled airtight container, keep away from children and pets, and reheat until hot.
More Physician-Formulated Cannabis Kitchen Guides
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