Golden Papaya Crab Salad


  • 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:

  1. In a small bowl, whisk together the olive oil, lime juice, parsley, 1 tbs of water and tAbasco.
  2. Stir in the capers, red pepper flakes, salt, pepper and sugar.
  3. The vinaigrette will keep, tightly covered, in the refridgerator for up to 2 days.

Makes 1 cup.

Direction For the salad:

  1. Place the crabmeat in a medium mixing bowl and using a fork, break it into bite-size pieces.
  2. Add the peas and onion and combine well.
  3. Stir in the vinaigrette, salt and pepper and toss to coat.
  4. Slice a small piece off of each papaya half along the rounded edge and place on a plate.
  5. Spoon one quarter of the crab mixture into each papaya half, garnish with lime wedges and serve.

Serves 4



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