WW Recipe of the Day: Crab and Papaya Salad with Mint Dressing
(237 calories | 4 3 3 myWW *SmartPoints value per serving)
What do you get when you combine tender lump crabmeat, juicy tropical papaya, fresh lime and mint?
This wonderfulCrab 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 and:
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 , 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.
Crab Salad with Papaya 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.
Crab Papaya Salad 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 Crab and Papaya Salad 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
- 1 teaspoon freshly grated lime zest
- 1 tablespoon fresh lime juice
- 1 tablespoon vegetable oil
- 1-½ 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
- 1-½ cups diced papaya (about 1 medium)
- ¼ cup packed fresh mint leaves, chopped
Prepare the Mint Dressing:
- In a small bowl, 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.
Recipe source: 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness by Camilla V. Saulsbury
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this Crab Salad, you might also like:
- Low Carb Muffin Tin Crab Cakes
- Tex-Mex Shrimp Rolls
- Crunchy Tuna Salad
- Parisian Baked Shrimp with Cucumbers
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