White Bean-Crab Salad

White Bean-Crab Salad

White Bean-Crab Salad
White Bean-Crab Salad
Recipe By:

  • ½ c. lightly packed mint leaves
  • ¾ c. plus 2 T. extra virgin olive oil
  • Sea salt and black pepper
  • 1 (15-oz.) canned white beans, rinsed and drained
  • ½ c. minced red onion
  • 1 t. minced rosemary
  • 1 T. finely grated lemon zest
  • 3-4 T. fresh lemon juice
  • 1 lb. lump crabmeat
  • 2 green onions, finely chopped

  1. In saucepan of salted boiling water, blanch mint for 30-45 seconds. Transfer to bowl of ice water, drain and squeeze dry.
  2. Transfer mint to blender and puree with ¾ c. olive oil and pinch of salt.
  3. In a bowl, toss beans with red onion, rosemary, zest and lemon juice and remaining 2 T. olive oil. Season to taste.
  4. Fold in crabmeat.
  5. Drizzle the mint oil over the salad and taste for additional seasoning.
  6. Sprinkle with green onions.

*****You can sub any cooked seafood


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