Spicy Crab Cake Canna-Sliders with Ginger Aioli
Recipe Info
Yield: 8-10 sliders
Prep time: 25 minutes
Cook time: 10 minutes
Crispy, zesty crab cakes served on buttery brioche buns, elevated with a spicy kick and a cooling ginger-infused aioli.
Terpene Pairing
Limonene: Found in citrus peels and ginger, this terpene complements the bright acidity of the lemon and the heat of the chili, providing an uplifting citrus profile.
Dosage Information
Total infusion: 3 tablespoons infused mayonnaise (for aioli) and 2 tablespoons infused butter (for searing buns).
Per serving: Approximately 1.5 teaspoons of total infusion per slider. Adjust potency based on your base infusion strength.
Ingredients List
1 lb lump crab meat, drained and picked through
1/2 cup panko breadcrumbs
1 large egg, beaten
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon sriracha or finely diced red chili
2 tablespoons fresh chives, minced
1/2 teaspoon Old Bay seasoning
10 mini brioche slider buns
2 tablespoons cannabis-infused butter
Ginger Aioli:
1/2 cup mayonnaise (substitute 3 tablespoons with cannabis-infused mayo)
1 tablespoon fresh ginger, finely grated
1 clove garlic, grated
1 teaspoon lime juice
Decarboxylation Instructions
Preheat oven to 240°F. Break cannabis flower into small pieces and spread on a parchment-lined baking sheet. Bake for 30-40 minutes. Let cool completely before infusing into your choice of oil or butter.
Infusion Instructions
For infused mayo: Whisk your decarboxylated oil slowly into an egg yolk and lemon base, or blend a pre-made infused oil into high-quality store-bought mayonnaise.
For infused butter: Melt butter in a double boiler with decarboxylated flower at 160°F-180°F for 2-3 hours. Strain through cheesecloth.
Preparation Instructions
In a large bowl, whisk together the egg, 2 tablespoons plain mayonnaise, mustard, Worcestershire, sriracha, chives, and seasonings.
Gently fold in the crab meat and panko breadcrumbs. Be careful not to break up the crab lumps too much.
Shape into small patties (about the size of the slider buns). Refrigerate for at least 30 minutes to firm up.
While cakes chill, whisk together the Ginger Aioli ingredients: infused mayo, ginger, garlic, and lime juice. Set aside.
In a non-stick skillet over medium heat, melt 1 tablespoon of infused butter. Sear the buns until golden and set aside.
Add a splash of neutral oil to the pan and sear crab cakes for 3-4 minutes per side until golden brown and heated through.
Assemble by placing a crab cake on each bun, topped with a generous dollop of ginger aioli.
Chef Tips
Chilling the crab cakes before frying is essential to keep them from falling apart in the pan. If the mixture feels too loose, add an extra tablespoon of panko.
Consume Responsibly
Start Low, Go Slow