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. Slideshow: More Seafood Salads
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.
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.