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Spicy Jumbo Lump Crabmeat and Black Bean Salad
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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
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:
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
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:
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
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:
1 cup olive oil
2 cups cilantro leaves
Salt and pepper
Combine oil, cilantro and salt and pepper in a food processor and process until smooth. Strain into a squeeze bottle.
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
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.
ASSEMBLY:
Place black beans on a large platter. Top with the crabmeat mixture. Dress with roasted red pepper sauce and squirt cilantro oil around salad
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