Best Golden Papaya And Crab Salad Recipes

GOLDEN PAPAYA AND CRAB SALAD

Golden Papaya and Crab Salad image

This delicious and healthy salad is courtesy of "Martha Stewart's Healthy Quick Cook."

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 7

Ingredients

1/2 pound sugar snap peas, strings removed and cut into thirds
Coarse salt and freshly ground black pepper
1 pound lump crabmeat, picked over
1/2 small red onion, chopped
1/2 cup Lime Caper Vinaigrette
2 medium papayas, halved, seeds removed, and peeled
Lime wedges

Steps:

Bring a large saucepan filled with water to a boil over high heat. Generously salt water and return to a boil. Prepare an ice-water bath. Add snap peas to boiling water and cook until just tender, 45 to 60 seconds. Drain and immediately transfer to ice-water bath until cool. Drain again and pat dry; set aside.
Place crabmeat in a medium bowl and, using a fork, break it into bite-size pieces. Add peas and onion and stir to combine. Stir in vinaigrette; season with salt and pepper and toss to coat. Slice a small piece off each papaya half along the rounded edge and place on a plate. Spoon 1/4 of the crab mixture into each papaya half, garnish with lime wedges, and serve.

PAPAYA, ENDIVE, AND CRABMEAT SALAD

Papaya, Endive, and Crabmeat Salad image

This salad showcases Mexican papaya. Its yellow- to red-colored flesh adds a subtle sweetness.

Provided by Martha Stewart

Categories Appetizers

Number Of Ingredients 8

Ingredients

1 cup papaya (Solo or Mexican), cubes (1/2 inch), plus 1 to 2 tablespoons fresh papaya seeds
1 teaspoon grated peeled fresh ginger
3 tablespoons fresh lime juice
2 tablespoons grapeseed oil or light vegetable oil
1/4 teaspoon coarse salt
2 large Belgian endives, cut into matchsticks (about 3 cups)
1 1/4 cups very thinly sliced English (hothouse) cucumber (1/2 cucumber)
3/4 cup jumbo lump crabmeat, picked over

Steps:

Whisk together papaya seeds, ginger, lime juice, grapeseed oil, and salt in a medium bowl. Add endive, cucumber, papaya cubes, and crabmeat; gently toss.

Nutrition Facts : Calories 116 g, Cholesterol 22 g, Fat 7 g, Fiber 3 g, Protein 6 g, Sodium 134 g

GREEN PAPAYA SALAD

Green Papaya Salad image

Provided by Bobby Flay

Categories side-dish

Time 30m

Number Of Ingredients 11

Ingredients

8 ounces string beans
3 plum tomatoes
1/2 cup roasted, unsalted peanuts
2 large green papayas (1 pound each) peeled, seeded and julienned
1/4 cup Thai fish sauce
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
2 tablespoons sugar
1 teaspoon minced garlic
2 teaspoons red pepper flakes
1/4 cup roughly chopped cilantro leaves

Steps:

Bring a large pot of salted water to a boil. Add the string beans and cook for 2 minutes, plunge into cold water. Drain well and cut each bean in half. Halve the tomatoes lengthwise and remove the seeds. Slice the halves into 1/8-inch strips. Roughly chop all but 2 tablespoons of peanuts. In a bowl toss papaya with the beans, tomatoes, chopped peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes and 3 tablespoons cilantro. Garnish with remaining peanuts and cilantro.

THAI-STYLE CRAB SALAD IN PAPAYA

Thai-Style Crab Salad in Papaya image

Categories Salad Fruit Shellfish No-Cook Quick & Easy Papaya Crab Bell Pepper Hot Pepper Summer Cilantro Gourmet

Yield Makes 4 light main-course servings

Number Of Ingredients 12

Ingredients

1/4 cup rice vinegar (not seasoned)
3 tablespoons sugar
2 tablespoons water
4 teaspoons Asian fish sauce
1/2 teaspoon salt
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 1/2 teaspoons minced fresh serrano chile (about 1; including seeds)
2 tablespoons chopped fresh cilantro
1/2 pound jumbo lump crabmeat, picked over
2 ripe small papayas, halved lengthwise and seeded
Accompaniment: 4 lime wedges

Steps:

Whisk together vinegar, sugar, water, fish sauce, and salt in a bowl until sugar is dissolved. Add bell peppers, chile, cilantro, and crab and toss gently to combine.
Serve crab salad mounded in papaya halves.

MANGO, PAPAYA, SHRIMP, AND CRAB SALAD IN HONEYDEW CUPS

Mango, Papaya, Shrimp, and Crab Salad in Honeydew Cups image

Categories Salad Sauce Brunch Honeydew Mango Papaya Crab Shrimp

Yield serves 4 to 6

Number Of Ingredients 14

Ingredients

6 tablespoons mayonnaise
1/4 cup (packed) light brown sugar
1/4 cup chopped fresh cilantro
3 tablespoons Dijon mustard
3 tablespoons distilled white vinegar
1 tablespoon minced seeded jalapeño chile
2 teaspoons fresh lime juice
1 teaspoon bottled hot sauce (such as Huichol)
Salt and freshly ground black pepper
2 cups diced papaya (from 1 small papaya)
2 cups diced mango (from 2 large mangoes)
1 pound cooked shrimp, shelled, deveined, and diced
8 ounces lump crabmeat, picked over to remove any shell and cartilage
2 to 3 small honeydew melons (see Tip)

Steps:

Combine the mayonnaise, brown sugar, cilantro, mustard, vinegar, jalapeño, lime juice, and hot sauce in a medium bowl and stir well. Season the dressing to taste with salt and pepper.
Put the papaya, mango, shrimp, and crabmeat in a large bowl. Add the dressing and toss gently to combine.
Halve the melons and scoop out the seeds. Spoon the salad into the honeydew cups, and serve.
tip
The bottoms of the honeydew halves may need to be partly sliced off so they don't roll around. An average honeydew is about the size of a small bowl on the inside.