Chef Smoke Special: Infused Crab Cake Benedict with Saffron Hollandaise and Crispy Herb Potatoes

Chef Smoke Special: Infused Crab Cake Benedict with Saffron Hollandaise and Crispy Herb Potatoes

A true Gourmet Edibles chef special that brings brunch into the fine-dining lane: golden crab cakes, perfectly poached eggs, toasted brioche, crisp herb potatoes, and a silky saffron hollandaise. Elegant, impressive, and still very doable at home.

Yield

4 servings

Potency Assumption

This recipe uses:

• 3.5 grams cannabis flower
• 20% THC
• 3.5 grams = 3500 mg flower
• 3500 mg × 20% = 700 mg total THC before decarboxylation
• Estimated usable THC after decarb + infusion loss: approximately 560 mg THC

Infused Butter Batch Potency

This infused butter recipe makes 1/2 cup infused butter

• Total batch potency: approximately 560 mg THC
• 1/2 cup = 8 tablespoons
• Each tablespoon = approximately 70 mg THC

Recipe Potency

This recipe uses:

• 2 tablespoons infused butter total

So:

• 2 tablespoons × 70 mg = 140 mg THC total in recipe
• Divided into 4 servings = 35 mg THC per serving

Ingredients

For Decarboxylation

• 3.5 grams cannabis flower

For Infused Butter

• all of the decarboxylated cannabis
• 1/2 cup unsalted butter
• 1 cup water

For the Crab Cakes

• 1 pound lump crab meat
• 1/3 cup mayonnaise
• 1 large egg
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons finely minced chives
• 2 tablespoons finely diced red bell pepper
• 1/2 teaspoon Old Bay seasoning
• 1/2 cup panko breadcrumbs, plus more if needed
• salt and black pepper to taste
• 2 tablespoons neutral oil, for cooking

For the Saffron Hollandaise

• 3 egg yolks
• 1 tablespoon lemon juice
• 1 tablespoon warm water
• pinch of saffron threads
• 4 tablespoons regular unsalted butter, melted
• 2 tablespoons infused butter, melted
• pinch of salt
• pinch of cayenne

For the Crispy Herb Potatoes

• 1 1/2 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon chopped rosemary
• 1 teaspoon chopped parsley

For Assembly

• 4 brioche buns or thick brioche slices, halved and toasted
• 8 large eggs, for poaching
• 1 tablespoon white vinegar
• chives for garnish
• paprika or cayenne for finishing
• lemon wedges, optional

Decarboxylation Instructions

1. Preheat the oven to 240°F.
2. Break the cannabis flower into small pieces by hand.
3. Spread evenly on a parchment-lined tray.
4. Bake for 35 to 40 minutes, stirring once halfway through.
5. Cool completely.

Infused Butter Instructions

1. Combine the decarboxylated cannabis, butter, and water in a small saucepan.
2. Keep over very low heat at a gentle simmer for 2 to 3 hours.
3. Stir occasionally and do not let it boil hard.
4. Strain through cheesecloth or a fine mesh strainer into a heatproof container.
5. Refrigerate until solid.
6. Lift off the butter and discard the water.
7. Measure out 2 tablespoons for this recipe.

Crispy Herb Potatoes Instructions

1. Preheat the oven to 425°F.
2. Toss the potatoes with olive oil, salt, pepper, rosemary, and parsley.
3. Spread on a sheet pan cut-side down.
4. Roast for 30 to 35 minutes until crispy and golden.

Crab Cake Instructions

1. In a bowl, gently mix the mayonnaise, egg, Dijon, Worcestershire, lemon zest, lemon juice, chives, bell pepper, and Old Bay.
2. Fold in the crab meat and panko gently so the crab stays chunky.
3. Season lightly with salt and pepper.
4. Form into 8 crab cakes.
5. Chill for 20 minutes if time allows.
6. Heat the neutral oil in a skillet over medium heat.
7. Cook the crab cakes for 3 to 4 minutes per side until deeply golden and heated through.

Saffron Hollandaise Instructions

1. Bloom the saffron in the warm water for 5 minutes.
2. In a heatproof bowl, whisk the egg yolks, lemon juice, saffron water, and salt.
3. Set the bowl over gently simmering water.
4. Whisk constantly until slightly thickened.
5. Slowly drizzle in the melted regular butter, whisking constantly.
6. Slowly whisk in the 2 tablespoons infused butter.
7. Finish with cayenne and keep warm over very low heat. Do not overheat.

Poached Egg Instructions

1. Bring a pot of water to a gentle simmer.
2. Add the vinegar.
3. Crack each egg into a small cup.
4. Swirl the water gently and slide in the eggs one at a time.
5. Poach for 3 to 4 minutes until the whites are set and yolks stay soft.
6. Lift out with a slotted spoon and drain briefly.

Plate

1. Place toasted brioche on each plate.
2. Top each with two crab cakes.
3. Add two poached eggs.
4. Spoon saffron hollandaise generously over the top.
5. Add crispy herb potatoes on the side.
6. Finish with chives and a dusting of paprika or cayenne.

Potency Per Serving

• Total recipe potency: approximately 140 mg THC
• Serving size: 1 plated brunch entrée
• Potency per serving: approximately 35 mg THC

Storage Notes

• Crab cakes can be formed ahead and refrigerated for up to 1 day.
• Hollandaise is best made fresh.
• Potatoes can be roasted ahead and recrisped in the oven.