Spicy Crab-Papaya Salad Recipe Print Page

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Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Spicy Crab-Papaya Salad

Cooking Light MARCH 2011

Yield: 4 servings (serving size: 1 cup)
Total:50 Minutes

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.

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

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Spicy Crab-Papaya Salad recipe