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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 mint leaves lightly packed |
3/4 (+ 2t) cup(s) evoo |
kosher salt |
1 15 oz. can(s) great northern beans rinsed and drained |
1/4 cup(s) minced red onion |
1 teaspoon(s) minced rosemary |
1 teaspoon(s) minced marjoram |
1 teaspoon(s) grated lemon zest |
2 1/2 tablespoon(s) fresh lemon juice |
fresh ground pepper |
1 pound(s) lump crab meat carefully picked over |
Directions:
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.
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