Imagine a day of cannabis-based pampering, including gourmet ganja cuisine, medicated massages and facial treatments, along with vendors of edibles and topicals, all designed to create a relaxing immersive experience.
This past weekend at a CannaSpa event in Orange County, Chef Keion Taylor from Eat 310 Catering impressed the crowd with elegantly presented cuisine, first preparing a brunch favorite, Peach Cobbler French Toast with a cannabis-infused whipped cream.
Shifting gears to a savory dish, Taylor whipped up cannabis-infused crab cakes, and the dish was so fabulous that I asked him to graciously share the recipe with our readers. Accompanied by a sweet and spicy mango relish, these crispy crab cakes sit atop a roasted tomato and corn puree and are topped with a luscious avocado lime crema for a taste sensation that will leave you wanting more. Every component of the dish can be medicated with cannabutter, or you can design a lower dose entree by medicating just the sauces and puree.