Spicy Crab-Papaya Salad

Name: Spicy Crab-Papaya Salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 3 Tbsps canola oil; 59 milliliters finely chopped celery; 2 Tbsps cider vinegar; 1 teaspoon Dijon mustard; 79 milliliters thinly sliced green onions; 1 finely chopped jalapeño pepper; 454 grams lump crabmeat (shell pieces removed); 355 milliliters diced peeled papaya; 0 teaspoons salt; 2 teaspoons sugar

Spicy Crab-Papaya Salad might be just the main course you are searching for. One serving contains 227 calories, 21g of protein, and 11g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have jalapeño pepper, green onions, celery, and a few other ingredients on hand, you can make it. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Combine papaya, green onions, celery, jalapeo pepper, and crabmeat.

Ingredients you will need

Green Onions

Crabmeat

Celery

Papaya

Pepper

Combine canola oil, cider vinegar, sugar, Dijon mustard, freshly ground black pepper, and salt, stirring with a whisk.

Ingredients you will need

Ground Black Pepper

Apple Cider Vinegar

Dijon Mustard

Canola Oil

Sugar

Salt

Equipment you will use

Whisk

Drizzle vinegar mixture over crab mixture; toss. Chill.

Ingredients you will need

Vinegar

Crab

Equipment

Whisk

Ingredients

Servings:

0teaspoons

freshly ground black pepper 3Tbsps

canola oil 59milliliters

finely chopped celery 2Tbsps

cider vinegar 1teaspoon

Dijon mustard 79milliliters

thinly sliced green onions 1

finely chopped jalapeño pepper 454grams

lump crabmeat (shell pieces removed)355milliliters

diced peeled papaya 0teaspoons

salt 2teaspoons

sugar

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. One wine you could try is Chateau Ste. Michelle Indian Wells Chardonnay Wine. It has 5 out of 5 stars and a bottle costs about 18 dollars.