Crab-Papaya Salad

recipe
Prep: 20 minutes Chill: 1 hour

Yield:

6 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 202
Caloriesfromfat 23 %
Fat 5.2 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 15.3 g
Carbohydrate 23.2 g
Fiber 2.4 g
Cholesterol 75 mg
Iron 0.0 mg
Sodium 478 mg
Calcium 0.0 mg

Ingredients

1/2 cup chopped sweet red pepper
1/3 cup reduced-fat mayonnaise
1/4 cup chopped green onions
1/4 cup mango chutney
1 1/2 tablespoons horseradish mustard
1/4 teaspoon freshly ground pepper
1 pound fresh lump crabmeat, drained
3 small papayas, peeled, cut in half lengthwise, and seeded
Green leaf lettuce leaves (optional)

Preparation

Combine first 7 ingredients in a small bowl, stirring well. Cover and chill.

To serve, spoon 1/2 cup crab mixture into each papaya half. Place papaya halves on individual lettuce-lined salad plates, if desired.

Note:

Cooking Light The Lazy Gourmet

January 1997
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