Spicy Jumbo Lump Crabmeat and Black Bean Salad

Prep Time: 30 minutes
Cook 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

BLACK BEANS:

  • 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.

BLACK BEANS:

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.