Large carrots are ideal for this recipe since they’re big enough to get crispy-charred on the outside but stay just-tender and meaty inside. We developed this recipe using a 1,000 milligram (mg) bottle of Lily CBD. It’s part of the Healthyish Guide to Cooking With, Eating, and Truly Enjoying Weed in collaboration with Broccoli. Click here to read more about how to make cannabis delicious.
Crab Cakes with Remoulade
Ingredients:Crab cakes:2 teaspoons olive oil1 cup dry breadcrumbs½ cup thinly sliced green onions½ pound lump crabmeat, shell pieces removed1 (4-ounce) jar diced pimiento, drained1 tablespoon Dijon mustard1 tablespoon fresh lemon juice¼ teaspoon salt1 large eggRemoulade:⅓ cup low-fat mayonnaise2 teaspoons 2% reduced-fat milk1 teaspoon capers, chopped⅛ teaspoon ground red pepper1 small garlic clove, minced