Ingredients
- 1 lb lump crabmeat, picked over
- 1/2 lb snap peas, strings removed (about 2 cups)
- 1/2 small red onion, chopped
- 1/2 cup Lime Caper Vinaigrette (recipe to follow)
- Kosher salt and freshly ground black pepper
- 2 medium papayas, halved, seeds removed and peeled
- Lime wedge
Lime Caper Vinaigrette:
- 2 tbs extra-virgin olive oil
- 1/4 cup fresh lime juice
- 1/4 cupe finely chopped fresh parsley
- 2 dashes of Tabasco sauce
- 2 tsp capers
- 1/2 tsp dried hot red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 tsp sugar
Directions Lime Caper Vinaigrette:
- In a small bowl, whisk together the olive oil, lime juice, parsley, 1 tbs of water and tAbasco.
- Stir in the capers, red pepper flakes, salt, pepper and sugar.
- The vinaigrette will keep, tightly covered, in the refridgerator for up to 2 days.
Makes 1 cup.
Direction For the salad:
- Place the crabmeat in a medium mixing bowl and using a fork, break it into bite-size pieces.
- Add the peas and onion and combine well.
- Stir in the vinaigrette, salt and pepper and toss to coat.
- Slice a small piece off of each papaya half along the rounded edge and place on a plate.
- Spoon one quarter of the crab mixture into each papaya half, garnish with lime wedges and serve.
Serves 4
Source: http://www.marthastewart.com/316565/golden-papaya-and-crab-salad