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.
How to Make It
Step 1
Sauté bell pepper in hot oil 2 to 3 minutes or until crisp-tender.
Step 2
Process sautéed bell pepper, 2 cups chopped mango, and next 4 ingredients in a food processor until smooth, stopping to scrape down sides.
Step 3
Combine pureed mango mixture, green onions, remaining diced mango, and crab. Sprinkle with cashews and cayenne pepper.
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