Crab, Mango, and Cashew Dip |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
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