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Community Recipe
from [lizcole]
Crab Salad with Mint Oil

Crab Salad with Mint Oil

  • Yield: 6 servings


  • 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


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.

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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Crab Salad with Mint Oil recipe