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WW Recipe of the Day: Crab and Papaya Salad with Mint Dressing
What do you get when you combine tender lump crabmeat, juicy tropical papaya, fresh lime and mint?
This wonderful Crab and Papaya Salad which is a deliciously refreshing light meal for a warm summer day.
How Many Calories and WW Points in this Crab Salad with Papaya?
According to my calculations, each serving has 237 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 SmartPoints (Green plan)
3 SmartPoints (Blue plan)
3 SmartPoints (Purple plan)
6 PointsPlus (Old plan)
How to Make Crab and Papaya Salad
Step 1: Gather and prepare the ingredients. Pick over the crabmeat, and remove any remaining shells:
Chop red bell pepper:
Cut the papaya in half, clean out the seeds and dice:
Chop the mint leaves:
Step 2: In a small bowl (affiliate link), stir together the lime zest, lime juice, oil, agave nectar (or honey), and fish sauce, if using.
Step 3: In a medium bowl, combine the crabmeat, red bell pepper, papaya and mint.
Add the dressing and gently combine until well mixed:
Step 4: Plate and serve – I added mine to a bed of peppery arugula.
Recipe Notes
Jumbo lump crabmeat is typically larger chunks of crabmeat from larger crabs. It works well in salads and crab cakes.
Canned lump crabmeat that’s been drained can be used in place of the fresh crabmeat.
Serving Suggestions
Serve on a bed of your favorite salad greens, or peppery arugula, like I did.
This crab salad also be enjoyed all by itself.
Ways to Use Leftovers
I diced half a small avocado and added it to some crab salad leftovers:
You could also make a nice omelet or frittata with any crab salad leftovers.
If you’ve made this protein-packed Papaya Crab Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Crab and Papaya Salad with Mint Dressing
Equipment
Ingredients
- 1 teaspoon freshly grated lime zest
- 1 tablespoon fresh lime juice
- 1 tablespoon vegetable oil
- 1-1/2 teaspoons agave nectar or honey
- 1 teaspoon fish sauce (nam pla), optional (I left this out)
- 6 ounces cooked jumbo lump crab meat
- 1 large red bell pepper, finely chopped
- 1-1/2 cups diced papaya (about 1 medium)
- 1/4 cup packed fresh mint leaves, chopped
Instructions
Prepare the Mint Dressing:
- In a small bowl (affiliate link), stir together lime zest, lime juice, oil, agave nectar and fish sauce.
Prepare the Crab Salad:
- In a medium bowl, combine the crabmeat, red pepper, papaya and mint.
- Add dressing and gently mix until well incorporated.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 6 PointsPlus (Old plan) Jumbo lump crabmeat is typically larger chunks of crabmeat from larger crabs. It works well in salads and crab cakes. Canned lump crabmeat that’s been drained can be used in place of the fresh crabmeat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness (affiliate link) by Camilla V. Saulsbury
Agua corriente no mata a la gente…
LOVED this easy, tasty salad. It’s perfect for a hot evening in July in Florida!!