Crab, Mango, and Cashew Dip

Photo: Howard L. Puckett; Styling: Lindsey Ellis Beatty
Fresh lump crab is the gold standard, but can be quite pricey. Alternatives include refrigerated, pasteurized cans or shelf-stable cans and pouches; these versions have smaller pieces, so if using, finely chop the peppers and mangoes so they don't overpower the crab.

Yield:

Makes 3 cups

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 3 Minutes

Ingredients

1/2 cup chopped orange bell pepper
2 teaspoons vegetable oil
4 cups chopped ripe mangoes, divided (about 3 large)
1/4 cup chopped green onions
1/4 cup ricotta cheese
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/2 pound lump crabmeat, flaked
1/3 cup chopped roasted cashew nuts
Pinch of cayenne pepper

Preparation

1. Sauté bell pepper in hot oil 2 to 3 minutes or until crisp-tender.

2. Process sautéed bell pepper, 2 cups chopped mango, and next 4 ingredients in a food processor until smooth, stopping to scrape down sides.

3. Combine pureed mango mixture, green onions, remaining diced mango, and crab. Sprinkle with cashews and cayenne pepper.

Note:

Kris Wetherbee,

December 2009