Black Beans: 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.
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
Cilantro Oil: Combine oil, cilantro and salt and pepper in a food processor and process until smooth. Strain into a squeeze bottle.
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.
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.
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.
Recipe courtesy of Bobby Flay