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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spicy Crab-Papaya Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy