Best 3 Spicy Jumbo Lump Crabmeat And Black Bean Salad With Roasted Red Pepper Sauce And Cilantro Oil Recipes

Tantalize your taste buds with a culinary journey to the Caribbean with our Spicy Jumbo Lump Crabmeat and Black Bean Salad, a vibrant and flavorful dish that bursts with bold flavors and textures. This delectable salad features succulent jumbo lump crabmeat, tender black beans, and a medley of crisp vegetables, all tossed in a tantalizing roasted red pepper sauce. The finishing touch is a drizzle of aromatic cilantro oil, adding a refreshing burst of herbs to the mix. This recipe promises an explosion of flavors that will leave you craving more.

In addition to the main recipe, this article also includes two additional recipes that complement the salad perfectly:

1. Roasted Red Pepper Sauce: This homemade sauce is the heart of the salad, providing a smoky, sweet, and slightly spicy flavor profile. It's made with roasted red peppers, garlic, onions, and a touch of chili peppers, creating a versatile sauce that can be used as a marinade, dip, or even as a pizza topping.

2. Cilantro Oil: This vibrant green oil adds a pop of freshness and herbaceousness to the salad. Made with fresh cilantro, olive oil, garlic, and lemon juice, it's a flavorful and aromatic addition that enhances the overall taste experience.

These recipes come together effortlessly, resulting in a cohesive and satisfying dish that's perfect for any occasion. Whether you're hosting a backyard barbecue, a festive potluck, or simply seeking a delightful weeknight meal, this Spicy Jumbo Lump Crabmeat and Black Bean Salad is sure to impress your taste buds and leave you feeling satisfied.

Here are our top 3 tried and tested 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.

JUMBO LUMP CRAB SALAD WITH PLANTAIN CHIPS AND AVOCADO

Jumbo Lump Crab Salad with Plantain Chips and Avocado image

Provided by Food Network

Categories appetizer

Time 30m

Number Of Ingredients 10

Ingredients

1 pound of jumbo lump crab meat, picked through for cartilage
1/4 cup diced red, yellow and green pepper
2 scallions, minced
1/4 cup mayonnaise
1/4 cup ketchup
1 tomato, peeled and diced
1 lime juiced
Salt and pepper
Plantain chips
Sliced 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

Cilantro Oil image

Provided by Food Network

Yield about 3/4 cup

Number Of Ingredients 2

Ingredients

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.

Tips:

Fresh Ingredients Matter: Use the freshest jumbo lump crab meat and vegetables for the best flavor and texture.
Don't Overcook the Crab Meat: Gently stir the crab meat into the salad just before serving to prevent overcooking.
Make the Roasted Red Pepper Sauce in Advance: This sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Use a Good Quality Balsamic Vinegar: A good quality balsamic vinegar will add a rich, complex flavor to the salad.
Don't Skip the Cilantro Oil: This oil adds a bright, herbaceous flavor to the salad.

Conclusion:

This spicy jumbo lump crab meat and black bean salad with roasted red pepper sauce and cilantro oil is a delicious and refreshing summer salad. It's perfect for a light lunch or dinner, and it's also easy to make ahead of time. The combination of flavors and textures in this salad is sure to please everyone at your table. So, what are you waiting for? Give this salad a try today!