Recipe courtesy of Bobby Flay
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10 min
10 min
8 servings


Black Beans:
Cilantro Oil:
Citrus Vinaigrette:
Roasted Red Pepper Sauce:


Cilantro Oil:

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.

Citrus Vinaigrette:

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:

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.

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