Crab Salad with Mint Oil

Mario Batali's seafood salad combines white beans and chunks of crab with a lively mint oil. The chef frequently makes this dish with poached rock shrimp in place of the crab.

  • Total Time:
  • Servings: 4 to 6
KEY: Salads, Basic/Easy, Fast, Staff Favorites, Lunch

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Ingredients

  • 1/2 cup lightly packed mint leaves
  • 3/4 cup plus 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • One 15-ounce can Great Northern beans, or other canned white beans, rinsed and drained
  • 1/4 cup minced red onion
  • 1 teaspoon minced rosemary
  • 1 teaspoon minced marjoram
  • 1 teaspoon finely grated lemon zest
  • 2 1/2 tablespoons fresh lemon juice
  • Freshly ground pepper
  • 1 pound lump crabmeat, picked over

How to make this recipe

  1. In a saucepan of salted boiling water, blanch the mint for 30 seconds. Transfer to a bowl of ice water; drain well and squeeze dry. Transfer the mint to a blender and puree with 3/4 cup of the olive oil and a pinch of salt.
  2. In a bowl, toss the beans with the red onion, rosemary, marjoram, lemon zest and juice and remaining 2 tablespoons of oil. Season with the salt and pepper. Fold in the crab. Drizzle the salad with the mint oil and serve.
Contributed By Photo © Michael Turek Published April 2013

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473689 recipes/crab-salad-mint-oil 2013-12-06 Mario Batali salads|4|6|basic-easy|fast|staff-favorite|lunch april-2013 recipes,crab-salad-mint-oil 473689
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