Crab Salad with Mint Oil Recipe

Name: Crab Salad with Mint Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
2
Transfer to a bowl of ice water; drain well and squeeze dry.
3
Transfer the mint to a blender and puree with 3/4 cup of the olive oil and a pinch of salt.
4
In a bowl, toss the beans with the red onion, rosemary, marjoram, lemon zest and juice and remaining 2 tablespoons of oil.
5
Season with the salt and pepper.
6
Fold in the crab.
7
Drizzle the salad with the mint oil and serve.

409

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Crab Salad with Mint Oil falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crab Salad with Mint Oil

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