RecipesLoch Fyne Recipes

Crab and Papaya Salad with Lime and Chilli Dressing

Crab and Papaya Salad with Lime and Chilli Dressing

Information

Serves: 4

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By using pre-dressed crabs from the Loch Fyne fish counter this delicious salad is ready to eat within 15 minutes.

Shopping List

  • 1 medium ripe papaya
  • 2 dressed crabs, about 130g each
  • ½ cucumber, peeled, seeded and thinly sliced
  • 10g fresh mint, chopped
  • 100g bag watercress

 Dressing

  • Finely grated zest and juice of 1 lime (plus 1 lime for garnish)
  • 3 tbsp extra virgin olive oil
  • 1 red chilli, deseeded and finely minced
  • salt and pepper

Cooking Instructions

  1. Using a sharp knife, peel the papaya, then halve lengthways and scoop out the black seeds. Cut the papaya into slices.
  2. Remove all the light and dark crab meat from the shells and place in a large bowl. Add the papaya, cucumber, mint and watercress and gently toss together.
  3. Place the ingredients for the dressing in a small bowl, season and whisk together.
  4. Divide the salad between 4 plates and spoon over the dressing. Serve immediately with extra lime wedges.

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