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Crab-Papaya Salad

Yield 6 servings.
Prep: 20 minutes Chill: 1 hour

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)

Nutrition 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

How to Make It

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

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

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