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Spicy Crab-Papaya Salad

Photo: Randy Mayor; Styling: Cindy Barr
Total time 50 mins
Yield 4 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.