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.
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Ingredients
|
2 |
|
crabs |
|
1.5 |
l |
soybean oil |
|
1 |
|
banana shallot |
|
1 |
tbsp |
tomato purée |
|
2 |
blaadjes |
bay leaves |
|
3 |
sprigs |
tarragon |
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.