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Crab, Mango, and Cashew Dip

Photo: Howard L. Puckett; Styling: Lindsey Ellis Beatty
Prep time 10 mins
Cook time 3 mins
Yield Makes 3 cups
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.


  • 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

How to Make It

  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.