Food is my passion and career, and lately I’ve been thinking about all the groundbreaking female chefs out there—those who have changed what we eat and when we eat it. Women like Edna Lewis, who was one of the first black women to publish a cookbook in her own name, and Alice Waters who taught us to eat locally and seasonally.
This month I’m adapting two recipes by one of the chefs I admire most: Cristeta Comerford, current White House Executive Chef. Chef Comerford is Filipino, making her both the first Asian and the first woman to hold the position. Her recipes are a bit of a departure from the previous White House menus before her tenure, bringing recipes from her country’s cuisine, and a more family friendly, health focused approach to eating. In the past Comerford worked closely with Michelle Obama on the “Let’s Move Initiative” and the U.S. Department of Agriculture to promote Asian American and Pacific Islander cuisine.
Although the White House has never seen the likes of cannabis-infused food (yet!), here is a delectable canna-crab cakes recipe, with a flavorful side of tartar sauce.
Canna-Crab Cakes
Serves 4, two 2 1/2 mg THC per person.
Ingredients
16 ounces crabmeat, cartilage removed
2/3 cup panko bread crumbs
2 tablespoons fresh parsley, chopped
2 tablespoons green onion, chopped
2 tablespoons fresh lemon juice
2 tablespoons sour cream
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon TABASCO® sauce
1 large room temperature egg, lightly beaten
2-3 tablespoons cooking oil
Instructions
1. In a large bowl, gently combine the crabmeat, panko bread crumbs, parsley, green onion and lemon juice.
2. In a small bowl combine the sour cream, mayonnaise, Worcestershire sauce, Dijon mustard, TABASCO® and a beaten egg. Mix well and gently fold into the crab mixture.
3. Form the crab mixture into eight portions, shape into patties and place on a plate. Chill for one hour.
4. Heat cooking oil in a medium-sized pan on medium heat. Cook the patties, four at a time, until golden brown, 3-4 minutes per side. Keep warm while cooking the remaining four.
Tartar Sauce
Ingredients
2/3 cup mayonnaise
4 teaspoons canna-butter or oil, melted and cooled
1/2 cup dill pickles, finely chopped
3 tablespoons sweet relish
1 teaspoon Dijon mustard
1 teaspoon lemon zest
1 teaspoon caper juice
Pinch of cayenne pepper
Instructions
1. In a small bowl, combine all the ingredients. If you have any leftover sauce, it’s a great spread on sandwiches or seafood salads.
