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

Cilantro Oil image

Provided by Food Network

Yield about 3/4 cup

Number Of Ingredients 2

2 cups packed cilantro leaves
1 cup lighttasting olive oil

Steps:

Bring a large saucepan of water to a boil. Add the cilantro, making sure to push all the leaves under the boiling water. Blanch the cilantro for 5 seconds. Drain and immediately plunge into a bowl of ice water. Drain well and squeeze out all liquid.
In a blender, puree the cilantro with the olive oil. Strain the puree through 6 layers of cheesecloth or a paper coffee filter and put in a sterilized glass bottle, tightly capped.
Store in the refrigerator for up to 2 weeks.

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

Provided by Bobby Flay

Time 10m

Yield 8 servings

Number Of Ingredients 29

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, recipe follows
1 teaspoon ancho chile powder
2 pounds jumbo crabmeat, picked over
1/4 cup Roasted Red Pepper sauce, recipe follows
1 tablespoon fresh lime juice
2 teaspoons honey
1 tablespoon pureed canned chipotle pepper
1/4 cup chopped cilantro
Salt and pepper
1 cup olive oil
2 cups cilantro leaves
Salt and pepper
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
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:

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.