Spicy Crab-Papaya Salad

Photo: Randy Mayor; Styling: Cindy Barr

Yield: 4 servings (serving size: 1 cup)
Total:
Recipe from Cooking Light

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

  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.
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