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Crab Salad with Mint Oil
© Michael Turek

Crab Salad with Mint Oil

  • SERVINGS: 4 to 6
  • FAST

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.

  1. 1/2 cup lightly packed mint leaves
  2. 3/4 cup plus 2 tablespoons extra-virgin olive oil
  3. Kosher salt
  4. One 15-ounce can Great Northern beans, or other canned white beans, rinsed and drained
  5. 1/4 cup minced red onion
  6. 1 teaspoon minced rosemary
  7. 1 teaspoon minced marjoram
  8. 1 teaspoon finely grated lemon zest
  9. 2 1/2 tablespoons fresh lemon juice
  10. Freshly ground pepper
  11. 1 pound lump crabmeat, picked over
  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.


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