Cannabis Crab Cakes

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Total time: 1 hour 15 minutes

Yields: 6 servings


  • 3 tbsp. mayonnaise
  • 2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 large eggs lightly beaten
  • 1 lb. lump crabmeat picked
  • 2/3 cup panko
  • 2 tbsp. finely chopped fresh flat-leaf parsley
  • 3 tbsp. CannaButter


  1. Whisk together first 5 ingredients in a bowl. Gently stir in crab, panko, and parsley. Shape mixture into 12 (3-inch) patties, pressing gently to flatten. Place patties on a baking sheet; cover with plastic wrap. Refrigerate 1 hour.

  2. Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium-high heat. Add 6 patties to pan; cook 2 1/2 minutes on each side or until golden brown. Remove crab cakes from pan; repeat with remaining 1 1/2 tablespoons CannaButter and remaining 6 patties.

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