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