Crab-Papaya Salad
Need a gluten free, dairy free, and pescatarian main course? Crab-Papaya Salad could be a spectacular recipe to try. This recipe serves 6. One serving contains 172 calories, 15g of protein, and 4g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up green onions, mango chutney, lump crabmeat, and a few other things to make it today. To use up the papayas you could follow this main course with the Tapiocan and Fruit Pudding as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.
Instructions
Combine first 7 ingredients in a small bowl, stirring well. Cover and chill.
To serve, spoon 1/2 cup crab mixture into each papaya half.
Place papaya halves on individual lettuce-lined salad plates, if desired.
Recommended wine: Chardonnay, Muscadet, Riesling
Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.
![Tenuta di Nozzole Le Bruniche Chardonnay]()
Tenuta di Nozzole Le Bruniche Chardonnay
Nozzole Le Bruniche is an elegant and distinctive expression of the Chardonnay variety, with a clean, fragrant bouquet of white and tropical fruits offset by slight nuances of toast. On the palate, it shows a superb balance of fruit ripeness underscored by a fresh acidity and structure of medium body, with an overall impression of delicate complexity. These are repeated in the clean, persistent finish, which ends on a subtle toasty note.