Spicy Jumbo Lump Crabmeat and Black Bean Salad
Prep Time: 30 minutesCook Time: 10 minutes
Total Time: 40 minutes
Ingredients:
CITRUS VINAIGRETTE:
- 1/4 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 2 fresh basil leaves, chiffonade
- 2 tablespoons finely diced red onion
- 1 1/4 cups olive oil
- Salt and pepper
- 2 tablespoons olive oil
- 2 red onions, minced
- 1 jalapeno pepper, minced
- 1 pound dried black beans, cooked until tender and drained
- 1/2 cup Citrus Vinaigrette
- 1 teaspoon ancho chile powder
ROASTED RED PEPPER SAUCE:
- 4 red bell peppers, roasted, peeled and seeded
- 1/2 medium red onion coarsely chopped
- 1 canned chipotle pepper
- 6 tablespoons fresh lime juice
- 1 cup pure olive oil
- Salt and freshly ground pepper
- CILANTRO OIL:
- 1 cup olive oil
- 2 cups cilantro leaves
- Salt and pepper
CRAB:
- 2 pounds jumbo crabmeat, picked over
- 1/4 cup Roasted Red Pepper sauce
- 1 tablespoon fresh lime juice
- 2 teaspoons honey
- 1 tablespoon pureed canned chipotle pepper
- 1 teaspoon ancho chile powder
- 1/4 cup chopped cilantro
- Salt and pepper
Preparation:
CITRUS VINAIGRETTE:
Combine juices, basil and onion in a blender and blend until smooth. Slowly add the olive oil and blend until emulsified and season with salt and pepper.
Heat oil in a large saute pan. Add the onions and jalapeno and cook until soft. Place beans in a medium bowl, add citrus vinaigrette and ancho chile powder, mix well and season with salt and pepper.
ROASTED RED PEPPER SAUCE:
In a blender, combine the peppers, onion, chipotle and lime juice and blend until smooth. With the motor running, add the olive oil in a thin stream until emulsified. Season to taste with salt and pepper.
CILANTRO OIL:
Combine oil, cilantro and salt and pepper in a food processor and process until smooth. Strain into a squeeze bottle.
CRAB:
In a mixing bowl, combine the crab, red pepper sauce, lime juice, honey, chipotle puree, ancho powder and cilantro. Season to taste with salt and pepper.
Place black beans on a large platter. Top with the crabmeat mixture. Dress with roasted red pepper sauce and squirt cilantro oil around salad.