Ingredients:
1 tablespoon cornstarch
7 tablespoons peanut oil
4 tablespoons cannabis infused butter
2 to 3 shallots, minced (about 1/2 cup)
1 1/2-inch knob ginger, grated (about 2 tablespoons)
6 medium garlic cloves, minced (about 2 tablespoons)
4 Thai chiles, minced
2 whole Mud or Dungeness crabs (about 1 pound each), prepared (Crabs need to be rinsed well, cleaned, and cut into pieces)
2 cups homemade or store-bought low sodium chicken broth
1/4 cup tomato paste
1/2 cup hot-sweet chili sauce
1 large egg, beaten
1/2 cup thinly sliced green onions
1 cup Chinese parsley leaves
Instructions:
In small bowl, stir cornstarch with 2 tablespoons water; set aside. In large wok with lid (or Dutch oven), heat oil over medium heat until simmering. Stir in shallots, ginger, garlic, and chilies. Cook until fragrant, stirring, about 1 minute. Add the crab pieces and broth. Increase heat to medium high and bring to a boil. Cover loosely and gently boil (decrease the heat if necessary), until crab has turned red and is nearly cooked through, about 6 minutes. Take off the cover and stir in tomato paste, cannabis infused butter and chili sauce. Simmer 1 minute and season to taste with salt, sugar, or chili sauce. Stir in cornstarch and bring to boil to thicken. Remove from heat and stir in the egg. Stir in green onions and remaining canna-butter. Ladle into serving dish, sprinkle with Chinese parsley, and serve.
