Photo: Randy Mayor; Styling: Cindy Barr
Total Time
50 Mins
Yield
4 servings (serving size: 1 cup)

How to Make It

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.

Ratings & Reviews

sprky182's Review

kjok1212
May 16, 2011
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.

kjok1212's Review

sprky182
March 07, 2011
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.