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
1/2 cup lightly packed mint leaves
3/4 cup plus 2 tablespoons extra-virgin olive oil
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 It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.