Crab and Cannelloni Bean Appetizer
|1 lb jumbo lump crab meat|
|1/2 cup olive oil|
|1 (14oz) can of cannellini beans, drained and rinsed|
|1 tbs fresh parsley, chopped|
|zest and juice from 1 lemon|
|kosher salt and black pepper to taste|
|4 butter lettuce leaves|
- Add the lemon juice to a non metal bowl, then slowly whisk in the olive oil. Season with salt and pepper.
- In another non metal bowl, add the crabmeat, beans, lemon zest and parsley. Gently mix well taking care not to break up the crab meat lumps.
- Divide the crab mixture among 4 butter lettuce leaves, place on attractive plates and serve.