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.

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