Ingredients:
For salad
One head of romaine lettuce, washed and torn into pieces.
1/2 cup of frozen or fresh corn, cooked and cooled
1 firm, ripe avocado sliced
1/2 cup black beans
For dressing
1/4 cup grated Parmesan cheese
1/2 cup Coeur d’Olives Chipotle infused Extra-Virgin Olive Oil
1/4 cup fresh squeezed lime juice
1 tsp. minced garlic
1/4 tsp. each salt and pepper

Wash lettuce and place in bowl. Sprinkle with corn, black beans, toss, and then layer the avocado on top. Place all the ingredients for the dressing in a jar with a lid and shake vigorously. Drizzle over salad and serve. If you find the dressing to be a bit too hot for your taste you can dilute the oil by mixing in one of our plain extra-virgin olive oils.

Ingredients:
8 oz of crab
1/2 cup of frozen corn, thawed
1/2 cup of chopped red pepper
1/2 cup of black beans
3/4 cup bread crumbs, plus a little extra for coating the crab patties
1/2 cup Chipotle mayonnaise (recipe to follow)

Mix all ingredients together to form crab patties. Set aside on a wax paper lined platter. In a shallow dish, pour some bread crumbs. Dredge each crab pattie in the bread crumbs. In a skillet or frying pan, pour a little chipotle oil. Place patties in the pan and cook on medium high heat until crispy on either side, about 3-4 minutes. Serve with a dollop of Chipotle mayonnaise.

Chipotle mayonnaise
Ingredients:
1 egg
1 T lemon juice
2 tsp Dijon mustard
Pinch each of sea salt and fresh crushed pepper or more to taste
1 cup Coeur d’Olives Chipotle infused olive oil

In a blender, combine egg, lemon juice, mustard and salt and pepper. Then, open the center opening of the lid of the blender and in a steady stream add the oil until the mixture is thick and creamy.

Use as a spread on sandwiches or as a binder to make crab cakes.