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Cilantro Oil for Crab Cakes

Use this recipe when making our Crab Cakes.

  • Yield: Makes 1/2 cup

Source: Martha Stewart Weddings, Summer/Fall 1998


  • 1/4 cup cilantro leaves and stems
  • 1/2 cup extra-virgin olive oil


  1. Place the cilantro leaves and stems and the olive oil in the bowl of a food processor. Pulse until the mixture forms a puree. Transfer the puree to a medium bowl, and let stand at least 3 hours or overnight.
  2. Set a fine sieve over a small bowl, and pass the puree through the sieve. Discard any remaining solids. Store the puree in an airtight container, refrigerated, up to 2 weeks.

Cook's Notes

Bring this oil to room temperature before using. You can also use it as a substitute for butter in mashed potatoes.

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