Crab Salad with Mint Oil

By mirelsonp

Recipe Source: Food and Wine - April 2013

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.

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
• 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.

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

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.