By Mary Parks | 4 Hours

 

Whether drizzled atop a gumbo, a congee, or pasta, shellfish oils are the perfect way to add a punch of flavor to a dish while utilizing leftover shells. For this recipe, we used shells remaining from making green crab stock and legs and bodies left from shucking roe. However, you can use the whole crab, legs, or only shell. 


INGREDIENTS

  • 2 cups olive oil

  • 1 white onion, diced 

  • 1 stalk of celery, diced

  • 1 head of garlic, roughly chopped

  • 2 bay leaves

  • 1 Tbsp peppercorn

  • 3 Tbsp tomato paste

  • cumin seeds

  • A half pound of green crabs, shells, or legs

  • dried chilis to taste (we used Calabrian chilis)  


INSTRUCTIONS

  1. Add diced onion, celery, and a splash of olive oil to a pot and sauté for 7-8 minutes until the onions are translucent.

  2. Add the spices, crab, and the remainder of the oil to the pot and reduce the heat to low, making sure that the oil covers the spices and crab. 

  3. Cook on low heat for 3 hours then remove for an hour to cool. 

  4. Store in the refrigerator for up to a month, removing an hour before using to allow the oil to liquify.