Unrecipe of the Week: Crab and White Bean Salad

This beautiful salad inspired by Mario Batali, is filled with springtime flavors, and hearty ingredients. The white beans and crab make it filling enough to serve as a light main course, as well as a starter.

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For the salad:

Drain and rinse 1 can of cannellini beans and place in a bowl. Add some finely diced red onion, and about a teaspoon or so of diced fresh rosemary and marjoram. Add the zest and juice of a lemon, season liberally with salt and pepper and chill until ready to use.

Before serving, mix in 1 pound of lump crabmeat, and drizzle with mint oil. Add a quick grind of fresh pepper and enjoy!

For the mint oil:
Blanch about ½ cup of fresh mint leaves in boiling water for 15-30 seconds. Drain and squeeze dry.

In a blender or food processor, puree the mint with ½ – ¾ cup of olive oil. This can also be done a couple of hours in advance and set aside until ready to serve.

photo: indigo jones

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