SPICY JUMBO LUMP CRABMEAT AND BLACK BEAN SALAD WITH ROASTED RED PEPPER SAUCE AND CILANTRO OIL
Provided by Bobby Flay
Time 10m
Yield 8 servings
Number Of Ingredients 29
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.
JUMBO LUMP CRAB SALAD WITH PLANTAIN CHIPS AND AVOCADO
Steps:
- In a large bowl add all ingredients until blended, being careful not to shred crab meat. Serve in a mold on a chilled plate, garnish with plantain chips and sliced avocado.
CILANTRO OIL
Provided by Food Network
Yield about 3/4 cup
Number Of Ingredients 2
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.
BLACK BEAN AND CORN SALAD II
This salad is very colorful and includes a very tasty lime dressing.
Provided by Jen
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
- In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 35.1 g, Fat 24.5 g, Fiber 12.2 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 829.7 mg, Sugar 4.1 g
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