Crab Salad with Mint Oil

• 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.

lightly packed mint leaves, extravirgin olive oil, kosher salt, beans, red onion, rosemary, marjoram, lemon zest, lemon juice, freshly ground pepper, lump crabmeat

Taken from www.foodandwine.com/recipes/crab-salad-mint-oil (may not work)