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Salad: Crab & Papaya Salad

Source of Recipe

Kirby3131; Taken from The Book of Caribbean Cooking by Lesley Mackley


List of Ingredients

2 papayas, quartered
4 tomatoes
1 red onion, finely chopped
1 small red capsicum, finely diced (red hot chili pepper)
juice of 1/2 lemon
freshly ground black pepper
1/2 red chili, deseeded and finely diced
3/4 inch (2cm) piece fresh root ginger, finely chopped
1 tablespoon chopped fresh cilantro
1 lb (450 g) white crab meat

GARNISH
cilantro sprigs
cayenne pepper


Recipe

Deseed the papaya quarters, peel and cut the flesh into small cubes. Place in a large bowl.

Place tomatoes in a bowl and cover with boiling water. Leave for 30 seconds then place in cold water for 30 seconds. Peel, cut into quarters, and remove seeds. Dice tomatoes then add tomato and onion to the bowl with the papaya. Add capsicum.

Stir in lemon juice, seasoning, chili, gingeran cilantro, and mix gently together. Allow to stand for 1 hour. Arrange papaya salad on individual plates and pile crabmeat on top. Garnish with cilantro sprigs and sprinkle with cayenne pepper.

(The only omission was "salt to taste!")

This dish looks beautiful - the orange of the papaya, the red of the tomatoes, the purple of the red onion, and the beautiful green of the cilantro. Then topped with the beautiful white of the crab. Papaya is a B Fruit and Crab is a B Protein.