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

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  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
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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. Slowly add the olive oil and blend until emulsified and season with salt and pepper.;


  1. 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.;


  1. 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.
  2. CILANTRO OIL: 1 cup olive oil 2 cups cilantro leaves Salt and pepper
  3. Combine oil, cilantro and salt and pepper in a food processor and process until smooth. Strain into a squeeze bottle.
  4. 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
  5. In a mixing bowl, combine the crab, red pepper sauce, lime juice, honey, chipotle puree and cilantro. Season to taste with salt and pepper.
  6. 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.