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.;
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.;
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: 1 cup olive oil 2 cups cilantro leaves Salt and pepper
Combine oil, cilantro and salt and pepper in a food processor and process until smooth. Strain into a squeeze bottle.
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
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.
Recipe courtesy of Bobby Flay