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Salads
- Seafood |
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INGREDIENTS:
1/4 cp rice vinegar (not seasoned)
3 tbs sugar
2 tbs water
4 tsp Asian fish sauce
1/2 tsp salt
1/2 cp chopped green bell pepper
1/2 cp chopped red bell pepper
1 1/2 tsp minced fresh Serrano chili (about 1
including seeds)
2 tbs chopped fresh cilantro
1/2 lb jumbo lump crabmeat picked over
2 ripe small papayas halved lengthwise and seeded
Accompaniment: 4 lime wedges
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DIRECTIONS:
Whisk together vinegar, sugar, water, fish sauce, and salt in a
bowl until sugar is dissolved.
Add bell peppers, chile, cilantro, and crab and toss gently to
combine.
Serve crab salad mounded in papaya halves.
Servings: 4
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