Spicy Jumbo Lump Crabmeat And Black Bean Salad
By á-170456
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 cut chiffonade
- 2 tablespoons finely-diced red onion
- 1 1/4 cups olive oil
- Salt to taste
- Freshly-ground black pepper to taste
- BLACK BEANS:
- 2 tablespoons olive oil
- 2 red onions minced
- 1 jalapeño pepper minced
- 1 pound dried black beans cooked until
- ten der and drained
- 1/2 cup Citrus Vinaigrette (see above)
- 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 to taste
- Freshly-ground black pepper to taste
- CILANTRO OIL:
- 1 cup olive oil
- 2 cups cilantro leaves
- Salt to taste
- Freshly-ground black pepper to taste
- CRAB:
- 2 pounds jumbo crabmeat picked over
- 1/4 cup Roasted Red Pepper Sauce (see above)
- 1 tablespoon fresh lime juice
- 2 teaspoons honey
- 1 tablespoon pureed canned chipotle pepper
- 1/4 cup chopped cilantro
- Salt to taste
- Freshly-ground black pepper to taste
Details
Servings 1
Preparation
Step 1
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 jalapeño 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 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.
This recipe yields ?? servings.
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