Now that summer is in full swing, barbecues and dishes cooked on the grill are starting to become the norm again. What better way to make an entrance at your next backyard bash than to show up with these delicious cannabis crab cake sliders! Crab cakes are a delicious and nutritious way to change up your regular beef-filled burger into a fresh and funky sandwich that will surely be a delight for all your diners!

Dinner, 15 sliders, serves 8-10 people

Here’s What You Need:

Homemade Tartar Sauce

½ cup mayonnaise

2 tablespoons relish

1 scallion (chopped)

1 tablespoon cannabis-infused extra virgin olive oil

1 tablespoon white vinegar

1 tablespoon capers

1 teaspoon grainy mustard

1 teaspoon freshly squeezed lemon juice

3 cloves of garlic (finely minced)

2 tablespoon horseradish

½ teaspoon salt

½ teaspoon black pepper

Cannabis Crab Cakes

15 mini potato buns

1 pound lump crab meat

1/3 cup Ritz crackers (crushed)

½ cup mayonnaise

3 tablespoons cannabis-infused butter (melted)

1 egg

5 scallions (finely chopped)

3 cloves of garlic (finely minced)

1 teaspoon Old Bay Seasoning

2 teaspoon Worcestershire sauce

1 tablespoon spicy brown mustard

zest of 1 lemon

juice from ½ lemon

1 teaspoon salt

1 teaspoon black pepper

¼ teaspoon cayenne pepper

Optional bun garnishes: baby spinach, arugula, organic free-range bacon, diced red onion, sliced tomatoes, etc.

¼ cup extra virgin olive oil (for pan-frying the crab cakes)

Flour (for dusting)

How to Make Homemade Tarter Sauce

Place all the ingredients in a food processor or blender, and pulse the ingredients until the pickles in the relish are finely chopped, and all the ingredients are well combined but not completely smooth.

Pour the tartar sauce into a small bowl, and put it in the refrigerator until ready to use.

How to Make Cannabis Crab Cakes

To begin, chop your scallions, mince your garlic, crush your crackers, and melt your cannabis-infused butter (either in the microwave or on the stove-top).

Next, in a large bowl add your crab meat, crushed crackers, cannabis-infused butter, egg, scallions, garlic, old bay seasoning, mustard, Worcestershire sauce, lemon juice, lemon zest, salt, pepper and cayenne pepper. Mix all of the ingredients until well combined.

Finally, shape your crab-meat into small patties, that will fit nicely on the buns that you intend to use (roughly half the size of the palm of your hand). Place the patties on a tray/serving plate and dust them with all-purpose flour. Refrigerate for at least one hour (refrigerating the patties beforehand will help prevent them from falling apart).

After one hour, remove the crab cakes from the refrigerator and heat up a large skillet with 2-3 tablespoons of extra virgin olive oil over medium-high heat for 3-4 minutes.

After the oil is hot, place batches of 2-4 crab cakes in the skillet and cook until golden-brown on one side, around 4-5 minutes. Carefully flip the crab cake patties and cook the remaining side for 4 minutes.

Remove the crab cakes from the skillet.

Assemble your sliders with a base layer of tartar sauce, followed by a cannabis crab cake, then a leafy green and finally, the other bun. Of course, you aren’t obligated to use these toppings – feel free to build your own slider with any one of the other optional bun garnishes, or come up with a version all your own!

Plate the sliders, serve and enjoy!