Crab, Mango, and Cashew Dip

Name: Crab, Mango, and Cashew Dip
Prep time: 13 min
Cook time: 13 min
Total time: 13 min
Yield: 10
Cuisine: Global
Ingredients: 1 pinch Pinch of cayenne pepper; 59 milliliters chopped green onions; 1 Tbsp fresh lemon juice; 1 teaspoon lemon zest; 227 grams lump crabmeat, flaked; 946 milliliters chopped ripe mangoes, divided (about 3 large); 118 milliliters chopped orange bell pepper; 59 milliliters ricotta cheese; 79 milliliters chopped roasted cashew nuts; 0 teaspoons salt; 2 teaspoons vegetable oil

Crab, Mango, and Cashew Dip might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free and pescatarian recipe has 106 calories, 6g of protein, and 4g of fat per serving. This recipe serves 10. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 13 minutes. The Super Bowl will be even more special with this recipe. Head to the store and pick up lump crabmeat, lemon zest, salt, and a few other things to make it today.

Instructions

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

Ingredients you will need

Bell Pepper

Cooking Oil

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

Ingredients you will need

Bell Pepper

Mango

Equipment you will use

Food Processor

Combine pureed mango mixture, green onions, remaining diced mango, and crab.

Ingredients you will need

Green Onions

Mango

Crab

Sprinkle with cashews and cayenne pepper.

Ingredients you will need

Cayenne Pepper

Cashews

Equipment

Food Processor

Ingredients

Servings:

1pinch

Pinch of cayenne pepper 59milliliters

chopped green onions 1Tbsp

fresh lemon juice 1teaspoon

lemon zest 227grams

lump crabmeat, flaked 946milliliters

chopped ripe mangoes, divided (about 3 large)118milliliters

chopped orange bell pepper 59milliliters

ricotta cheese 79milliliters

chopped roasted cashew nuts 0teaspoons

salt 2teaspoons

vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.