Recipe courtesy of Bobby Flay

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

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  • Total: 10 min
  • Cook: 10 min
  • Yield: 8 servings
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Ingredients

Black Beans:

Crab:

Cilantro Oil:

Citrus Vinaigrette:

Roasted Red Pepper Sauce:

Directions

  1. 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. 
  2. 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
  3. Cilantro Oil: Combine oil, cilantro and salt and pepper in a food processor and process until smooth. Strain into a squeeze bottle.
  4. 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.

Citrus Vinaigrette:

  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.

Roasted Red Pepper Sauce:

  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.