MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
White Bean-Crab Salad
| White Bean-Crab Salad | Print |
Recipe By: Alice Morrow
White Bean-Crab Salad
Ingredients
- 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
Instructions
- In saucepan of salted boiling water, blanch mint for 30-45 seconds. Transfer to bowl of ice water, drain and squeeze dry.
- Transfer mint to blender and puree with ¾ c. olive oil and pinch of salt.
- In a bowl, toss beans with red onion, rosemary, zest and lemon juice and remaining 2 T. olive oil. Season to taste.
- Fold in crabmeat.
- Drizzle the mint oil over the salad and taste for additional seasoning.
- Sprinkle with green onions.
Notes
*****You can sub any cooked seafood
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