Golden Papaya and Crab Salad

By pattie_d

Ingredients

• 1 pound lump crabmeat, picked over
• 1/2 pound sugar snap peas, strings removed (about 2 cups)
• 1/2 small red onion, chopped
• 1/2 cup Lime Caper Vinaigrette
• Kosher salt and freshly ground black pepper
• 2 medium papayas, halved, seeds removed, and peeled
• Lime wedges

Details

Servings 4
Adapted from wholeliving.com

Preparation

Step 1

Directions

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.