Shellfish-Infused Oil

Preparation info
  • Makes

    1 litre

    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

This is another good way to get the best out of tasty crab, lobster or crayfish carcasses, or prawn shells. Keep it in the fridge and use for dressing salads or fish.


  • 200 g crab (or other crustacea) shells
  • 1 litre oil (ideally a mixture of rapeseed and


Put the shells into a large saucepan and add all the other ingredients. Slowly bring to a simmer. Continue to simmer very gently over the lowest possible heat for about 15 minutes, to infuse the oil with the flavours from the shells and aromatics.

Remove the pan from the heat and set aside to infuse for 2-3 hours.

Strain the infused oil through a muslin-lined sieve and store in