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.
This is a good, solid recipe, nothing I would serve to guests, but good for a quick lunch. I made it with imitation crab and I had to substitute a mango because the papayas at my grocery store didn't look so hot. Either way the coolness of the fruit offsets the heat of the jalepeno nicely. I would suggest making a bit more dressing and letting it sit overnight. I think the dressing needs something to add a bit more flavor, but it's still good.
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