Spicy Crab-Papaya Salad

Spicy Crab-Papaya Salad Recipe
Photo: Randy Mayor; Styling: Cindy Barr


4 servings (serving size: 1 cup)
Total time: 50 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 50 Minutes

Nutritional Information

Calories 246
Fat 12.6 g
Satfat 1.1 g
Monofat 7 g
Polyfat 3.8 g
Protein 23.3 g
Carbohydrate 8.7 g
Fiber 1.5 g
Cholesterol 113 mg
Iron 1.3 mg
Sodium 430 mg
Calcium 141 mg


1 1/2 cups diced peeled papaya
1/3 cup thinly sliced green onions
1/4 cup finely chopped celery
1 finely chopped jalapeño pepper
1 pound lump crabmeat (shell pieces removed)
3 tablespoons canola oil
2 tablespoons cider vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt


Combine papaya, green onions, celery, jalapeño pepper, and crabmeat. Combine canola oil, cider vinegar, sugar, Dijon mustard, freshly ground black pepper, and salt, stirring with a whisk. Drizzle vinegar mixture over crab mixture; toss. Chill.