Blue crab dip

January 28, 2009

MAKES 6 TO 8 SERVINGS

1 pound fresh blue crabmeat

1 (12-ounce) hearts of palm, sliced ?206-140?-inch thick

1 large ripe mango, peeled and diced into �-inch pieces

1 tablespoon chives, chopped thin

1 tablespoon mint, lightly chopped

1 red bell pepper, seeded and diced

1 jalapeno pepper, small dice

Mojito Dressing (recipe below)

Place crabmeat in a large bowl (make sure to remove all residual shells). Add rest of the ingredients and lightly toss until combined. Add the Mojito Dressing and toss again. Chill until ready to serve. Enjoy with your favorite crispy tortilla chips.

MOJITO DRESSING:

1/4 cup light rum

3/4 cup mayonnaise

1 tablespoon key lime juice

1 tablespoon cilantro, lightly chopped

� tablespoon mint, lightly chopped

Salt and white pepper to taste

Pour the rum into a small sauce pan and carefully bring to a boil over medium to high heat. Reduce heat and simmer until the volume is reduced by half; remove from heat and cool completely.

In a medium bowl, combine the mayonnaise, key lime juice, cilantro and mint. Add the cooled rum and mix well. Season to taste with salt and pepper.

Ron Krivosik, Levy Restaurants

Nutrition facts per serving: 338 calories, 23 g fat, 4 g saturated fat, 69 mg cholesterol, 11 g carbohydrates, 16 g protein, 615 mg sodium, 3 g fiber