Spicy Jumbo Lump Crabmeat and Black Bean Salad with Roasted Red Pepper Sauce and Cilantro Oil Recipe

Name: Spicy Jumbo Lump Crabmeat and Black Bean Salad with Roasted Red Pepper Sauce and Cilantro Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine juices, basil and onion in a blender and blend until smooth.
2
Slowly add the olive oil and blend until emulsified and season with salt and pepper.
3
Heat oil in a large saute pan.
4
Add the onions and jalapeno and cook until soft.
5
Place beans in a medium bowl, add citrus vinaigrette and ancho chile powder, mix well and season with salt and pepper.
6
In a blender, combine the peppers, onion, chipotle and lime juice and blend until smooth.
7
With the motor running, add the olive oil in a thin stream until emulsified.
8
Season to taste with salt and pepper.
9
CILANTRO OIL: 1 cup olive oil 2 cups cilantro leaves Salt and pepper
10
Combine oil, cilantro and salt and pepper in a food processor and process until smooth.
11
Strain into a squeeze bottle.
12
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
13
In a mixing bowl, combine the crab, red pepper sauce, lime juice, honey, chipotle puree and cilantro.
14
Season to taste with salt and pepper.
15
ASSEMBLY: Place black beans on a large platter.
16
Top with the crabmeat mixture.
17
Dress with roasted red pepper sauce and squirt cilantro oil around salad.

1517

kcal

Calories

144

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup fresh orange juice, 1/4 cup fresh lemon juice, 1/4 cup fresh lime juice, 2 fresh basil leaves, chiffonade, and more.

Yes, Spicy Jumbo Lump Crabmeat and Black Bean Salad with Roasted Red Pepper Sauce and Cilantro Oil falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spicy Jumbo Lump Crabmeat and Black Bean Salad with Roasted Red Pepper Sauce and Cilantro Oil

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