crab & white bean salad

Crab Salad with White Beans & Mint Oil

White meat from 2 large crab claws
1 can of butter beans, drained and rinsed 
1 banana shallot, finely chopped
A handful of fresh mint leaves, briefly scalded and refreshed in iced water
1 tsp of fresh marjoram leaves
1 tsp of finely chopped fresh rosemary
Olive oil
Grated rind of 1 lemon
Juice of the above lemon
Salt & Pepper

Make the mint oil by blitzing the leaves with olive oil and freshly ground black pepper.

Mix the butter beans with the shallot, and herbs, some olive oil and the lemon zest and juice, & mint oil, adding salt & pepper to taste.  

Gently fold in the crab meat
Decorate with tiny mint leaves
(and Wendy’s angelica - if you have some!)