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

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.