Crab-Papaya Salad

Prep: 20 minutes Chill: 1 hour

Yield: 6 servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 23%
  • Fat: 5.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 15.3g
  • Carbohydrate: 23.2g
  • Fiber: 2.4g
  • Cholesterol: 75mg
  • Iron: 0.0mg
  • Sodium: 478mg
  • Calcium: 0.0mg


  • 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)


  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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