Spicy Jumbo Lump Crabmeat And Black Bean Salad With Roasted Red Pepper Sauce And Cilantro Oil
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
54
Spice
57
Sweetness
45
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1.25 cups
Olive Oil1 tsp
Ancho Chile (powder)6 tbsps
Lime Juice (fresh)2 tsps
Honey1 cup
Cilantro (chopped)1
Salt2 cups
Cilantro Leaves1 cup
Orange Juice (fresh)1 cup
Lemon Juice (fresh)1 medium
Red Onion (coarsely chopped)1 cup
Pure Olive OilDirections:
1
Black Beans: Heat oil in a large saute pan
2
Add the onions and jalapeno and cook until soft
3
Place beans in a medium bowl, add citrus vinaigrette and ancho chile powder, mix well and season with salt and pepper
4
Crab: In a mixing bowl, combine the crab, red pepper sauce, lime juice, honey, chipotle puree and cilantro
5
Season to taste with salt and pepper Cilantro Oil: Combine oil, cilantro and salt and pepper in a food processor and process until smooth
6
Strain into a squeeze bottle
7
Assembly: Place black beans on a large platter
8
Top with the crabmeat mixture
9
Dress with roasted red pepper sauce and squirt cilantro oil around salad
10
Combine juices, basil and onion in a blender and blend until smooth
11
Slowly add the olive oil and blend until emulsified and season with salt and pepper
12
In a blender, combine the peppers, onion, chipotle and lime juice and blend until smooth
13
With the motor running, add the olive oil in a thin stream until emulsified
14
Season to taste with salt and pepper