Crab oil

This oil is infused with crab shells, which are often regarded as waste products. A perfect ingredient for Waste to Taste. It's such a shame to throw them away when you can use them to make such a flavoursome oil.

Crab oil

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!







soybean oil



banana shallot



tomato purée



bay leaves




Preparation method

  • Boil the crabs in salted water for approx. 1 minute.
  • Plunge the crabs in iced water to stop the cooking process.
  • Twist off the claws from the crab and clean.
  • Use a spoon to separate the top shell from the bottom shell.
  • Remove the crab meat, including the coral (roe), and use for another recipe.
  • Chop up the remaining shells.
  • Clean and roughly chop the shallots and gently fry in the oil before adding the shell pieces and tarragon.
  • Add the tomato purée and stir thoroughly.
  • Add the rest of the oil and the bay leaf, and allow to infuse at 60°C for at least 3 hours.
  • Strain the oil.

Serving suggestions

  • Use the oil, for example, to confit the crab claws.
  • Use the oil as a basic ingredient in a mayonnaise or dressing.

Previous page