Spicy Jumbo Lump Crabmeat And Black Bean Salad With Roasted Red Pepper Sauce And Cilantro Oil Recipes

SPICY JUMBO LUMP CRABMEAT AND BLACK BEAN SALAD WITH ROASTED RED PEPPER SAUCE AND CILANTRO OIL

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

Provided by Bobby Flay

Time 40m

Number Of Ingredients 19

Ingredients

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

Steps:

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.

SPICY BLACK BEAN SALAD

Spicy Black Bean Salad image

Great with tortilla chips. Serve chilled.

Provided by Kelly Michael Hammer

Categories Salad Beans Black Bean Salad Recipes

Time 1h15m

Yield 10

Number Of Ingredients 12

Ingredients

2 (15 ounce) cans black beans, drained and rinsed
1 (15.25 ounce) can whole kernel corn, drained
1 red onion, diced
¾ cup salsa, or as desired
½ cup olive oil
½ cup chopped fresh cilantro
3 cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 ½ teaspoons ground cumin
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

Mix black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve chilled.

Nutrition Facts : Calories 221.4 calories, Carbohydrate 25.3 g, Fat 11.6 g, Fiber 7.3 g, Protein 6.9 g, SaturatedFat 1.6 g, Sodium 805.2 mg, Sugar 2.5 g

LUMP CRAB - AVOCADO SALAD

Lump Crab - Avocado Salad image

Inspired by a delicious Crab-Avocado appetizer served at Chicago's famous Gibson's Steakhouse. The key is using good, fresh lump crab meat - I buy mine at Costco and it has always been great.

Provided by cpbaker

Categories Crab

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb large lump crabmeat
1 stalk celery, sliced very thin
1 medium scallion, sliced very thin
1/4 small green pepper, finely diced
1/2 cup mayonnaise
1 tablespoon fresh lime juice
1 tablespoon small caper
1 1/2 teaspoons Old Bay Seasoning
1/2 teaspoon ground mustard
1/8 teaspoon cayenne pepper (more or less to taste)
2 ripe avocados

Steps:

Lightly toss the chopped vegetables with the crab meat - try to minimize breaking up the lumps.
Stir the remaining ingredients together and toss into the crab-vegetable mixture.
Chill at least one hour.
Peel and halve the avocados. Place them on a bed of spring greens or butter lettuce.
Spoon the crab salad over the avocado halves. Garnish with lemon wedges.

Nutrition Facts : Calories 407, Fat 26.1, SaturatedFat 3.8, Cholesterol 93.7, Sodium 716.6, Carbohydrate 18.1, Fiber 7.2, Sugar 3, Protein 27.9

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