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.

Kris Wetherbee
Recipe by Coastal Living December 2009

Gallery

Credit: Howard L. Puckett; Styling: Lindsey Ellis Beatty

Recipe Summary

prep:
10 mins
cook:
3 mins
total:
13 mins
Yield:
Makes 3 cups
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Ingredients

Ingredient Checklist

Directions

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

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

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

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