Prepare Caribbean Crab Salsa: In a medium bowl, combine crab meat, mango, black beans, red bell pepper, red onion, and cilantro. Add creamy avocado dressing and stir until just combined. Keep refrigerated until serving.
This recipe is all about the crab salsa, which is also good on chicken, fish, or stuffed inside a pita pocket.
Servings and Ingredients
|Caribbean Crab Salsa|
|8 oz.||jumbo lump crab meat|
|½ c.||mango, chopped|
|½ c.||Hy-Vee no salt added black beans, drained and rinsed|
|¼ c.||red bell pepper, finely chopped|
|¼ c.||red onion, finely chopped|
|¼ c.||cilantro, finely chopped|
|⅓ c.||creamy avocado dressing|
|4||(6-oz. each) beef tenderloin steaks|
|3 tbsp.||Hy-Vee Select olive oil|
|Hy-Vee kosher sea salt, to taste|
|Hy-Vee ground black pepper, to taste|
Things To Grab
- Medium bowl
- Charcoal or gas grill
- Butcher's twine
- Kitchen shears or a sharp knife
- Let steaks stand at room temperature for 15 minutes.
Prepare a charcoal or gas grill for direct cooking with medium-high heat on one side and low heat on the other. Place plank directly over medium-high heat and warm for 2 to 3 minutes, turning occasionally, until wood is lightly toasted on both sides. Move plank over low heat.
Using butcher's twine, tie steaks firmly around their middles; rub with olive oil and generously sprinkle with salt and pepper. Grill steaks over medium-high heat for 8 minutes, turning once. Grill limes, cut sides down, 1 minute or until grill marks form. Cut lime halves into quarters and set aside.
Transfer steaks to plank and grill 10 to 15 minutes for medium rare (145 degrees) or 12 to 15 minutes for medium (160 degrees). Remove steaks from grill and rest 10 minutes. Use kitchen shears or a sharp knife to remove twine. Top steaks with salsa and serve with grilled limes.
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 145g
- Sodium: 280mg
- Total Carbohydrates: 21g
- Protein: 48g