This recipe was lacking. I'm not sure if my crab wasn't very tasty, or perhaps my papaya was not ripe enough, but the flavor was kind of blah.
Spicy Crab-Papaya Salad
Photo: Randy Mayor; Styling: Cindy Barr
Yield: 4 servings (serving size: 1 cup)
Total:
Recipe from
More From Cooking Light
Recipe Time
Total:
50 Minutes
Nutritional Information
Amount per serving
- Calories: 246
- Fat: 12.6g
- Saturated fat: 1.1g
- Monounsaturated fat: 7g
- Polyunsaturated fat: 3.8g
- Protein: 23.3g
- Carbohydrate: 8.7g
- Fiber: 1.5g
- Cholesterol: 113mg
- Iron: 1.3mg
- Sodium: 430mg
- Calcium: 141mg
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
Preparation
- 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.
Spicy Crab-Papaya Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Fruits, Shellfish
- DIETARY CONSIDERATION: Low Carbohydrate
- PUBLICATION: Cooking Light
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Papaya and Avocado Crab Salad
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