Spicy Jumbo Lump Crabmeat and Black Bean Salad with Roasted Red Pepper Sauce and Cilantro Oil (Bobby Flay) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
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 |
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 |
Directions:
1. CITRUS VINAIGRETTE:
2. 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.
3. BLACK BEANS:
4. 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.
5. ROASTED RED PEPPER SAUCE:
6. 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.
7. CILANTRO OIL: 1 cup olive oil 2 cups cilantro leaves Salt and pepper
8. Combine oil, cilantro and salt and pepper in a food processor and process until smooth. Strain into a squeeze bottle.
9. 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 1/4 cup chopped cilantro Salt and pepper
10. In a mixing bowl, combine the crab, red pepper sauce, lime juice, honey, chipotle puree and cilantro. Season to taste with salt and pepper.
11. 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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