Dungeness Crab, Cordyceps & Kief Soup..

All crab is good crab. Those small, mild blue crab are a treasure, generally eaten in big-ass piles off of a newspaper-covered, East coast picnic table in un-fuckin-realistically humid air that drips off of you; The king crab is saluted for its snowy richness and lanky pieces of leg meat; there is also the snow crab and rock crab, both excellent, if you can get them, but them dungies, or dungeness crabs as they are known, are the best, hands down.

 

At its freshest, pacific northwest harvested dungeness crab tastes only as oceanic as the wind off the waters of the puget sound: more delicate and closer to sweet than anything from the bottom of the sea should imaginably be.

 

I might have a deep-rooted regional bias on the subject of crab, but the dungeness was, after all, James Beard’s favorite as well. Writing in his “theory and practice of good cooking” about various crab species, he declared the dungeness: “the most distinctive of all, it is sheer, unadulterated crab heaven” and the dead of winter is when it is at its magical crab fat best.Residential crabbers soak their pots year-round, commercial season usually opens around the first week of December, if the fat is right.

 

Dungies ARE an integral part of the pacific northwest diet, and if they aren’t, they damn well should be. Heavily armored, hard to crack, sweet ‘n delicious: a true taste of place and a revelatory pnw combination. Oh, and I heard that cordyceps and cannabis are really good for you too..



Recipe

Prep time: 15 minutes

Cook time: 30 minutes

Yield:  6 servings

THC/CBD: depends on the potency of the products used

 

Chef’s strain recommendation: Sour Diesel

 

Equipment Needed

Medium sauce pot, cutting board, chef’s knife, large spoon, immersion blender or high-speed blender, small stainless-steel bowl

 

Provisions Needed

½ cup cannabis butter (made in the mb2e)1 cup sweet onion (peeled and medium diced)5 cloves fresh garlic (peeled, crushed and rough chopped)½ cup celery (peeled, medium diced)½ cup fresh fennel (save fronds for crab salad garnish)½ cup of all-purpose flour 1 ½ cups roasted red bell peppers (I prefer piquillo peppers)2 tbsp tomato paste 5-6 cups shrimp stock (water, shellfish or fish stock is okay to use)

 

 ½ tsp old bay seasoning

2 tsp sea salt

½ tsp fresh cracked black pepper

½ tsp chipotle adobe (the contents of a can of chipotles pureed)

1 cup heavy cream

1 lb fresh dungeness crab meat (reserve 2-3 ounces of the jumbo lumps for garnish)

1 tbsp whole dry cordyceps

½ gram kief (decarboxylated)

2-3 ozs reserved crab meat (reserved from above)

1 tbsp fresh squeezed lemon juice

2 tbsp cannabis olive oil (made in the mb2e)

1 tbsp chives (chopped fine)

1 tsp fennel fronds (reserved from above)

1 tbsp mayonnaise

1 tbsp chive blossoms

 

How to make it

-in a medium sauce pot, over medium-high heat, sweat, the onions, carrots, fennel, celery until onions are translucent. Add the garlic and sweat for an additional two minutes. -add the flour to the onion garlic mix to create a roux.

 

-add the stock, tomato paste, roasted peppers, crab meat (remember to reserve your garnish crab meat), old bay, salt, pepper, chipotle adobe and let simmer for 10 minutes, stirring vigorously to dissolve the roux.-add cordyceps and reduce heat slightly and simmer for an additional 15 minutes, stirring occasionally.

 

-using an immersion or high-speed blender, puree the soup until smooth. Returning the soup to another stock pot (I prefer a high-speed blender for the smoothest results).-once you have all the soup pureed in the new pot, add the heavy cream, and adjust seasonings to taste and warm until heated through.

 

-for the crab salad garnish, delicately mix all the garnish ingredients except for the chive blossoms in a small  stainless-steel mixing bowl with a spoon. -serve the hot soup in your desired vessel or bowl, garnishing each bowl with a little fresh crab salad and fresh chive blossoms.

 

Equipment and product sources www.magicalbutter.com (mb2e botanical extractor)

  

Chef Sebastian Carosi: A Short-order Cannabis Revolutionary

 

Sebastian Carosi is a farm-raised, old-school culinary professional with over twenty-five years in the restaurant and hospitality industry and a pioneer in the country’s ‘farm 2 fork’ movement.

 

Chef Carosi is an avid Pacific Northwest forager and wildcrafter, living off the grid for several months each year in the foothills of Mount St. Helens. These wild edibles are expressed throughout his hyper seasonal menus.

 

While he has been cooking with cannabis since the mid 90s, Chef Carosi currently offers his expertise to the cannabis industry in the form of cooking with cannabis educational culinary demonstrations, product research & development, cannabis production kitchen design and upfits, production kitchen staff training, standardized recipe development, terpene fortification, dosage calculations and formulas, production schedules and staffing needs, production equipment training, conference cooking demonstrations, full spectrum cannabis consumption, responsible diabetes control through cannabis, private cannabis dinners, cbd and terpene-fortified cocktails and mocktails, everyday cooking with cannabis and the health and nutritional benefits of cannabis in your kitchen.

 

#shortordercannabisrevolutionary - IG:@chef_sebastian_carosi  Twitter:@chefcarosi  |  Weedtube:@chefcarosi

Written and published by Chef Sebastian In Weed World Magazine Issue 151