Best 4 Golden Papaya And Crab Salad Recipes
Indulge in a delightful culinary journey with our golden papaya and crab salad, an exquisite dish that tantalizes the taste buds with its vibrant flavors and textures. This tropical salad features perfectly ripe papaya, succulent crab meat, and a medley of fresh herbs and vegetables. Dressed in a zesty lime dressing, it offers a delightful balance of sweet, savory, and tangy notes. Accompany your salad with our savory coconut shrimp, a crispy and flavorful appetizer that pairs perfectly with the refreshing salad. For a satisfying main course, try our aromatic Thai green curry with chicken, a fragrant and flavorful curry dish that captures the essence of Thai cuisine. Complement your meal with our refreshing cucumber and mint mocktail, a non-alcoholic beverage that quenches your thirst and adds a touch of coolness to your dining experience.
Let's cook with our recipes!
GOLDEN PAPAYA AND CRAB SALAD
This delicious and healthy salad is courtesy of "Martha Stewart's Healthy Quick Cook."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Bring a large saucepan filled with water to a boil over high heat. Generously salt water and return to a boil. Prepare an ice-water bath. Add snap peas to boiling water and cook until just tender, 45 to 60 seconds. Drain and immediately transfer to ice-water bath until cool. Drain again and pat dry; set aside.
- Place crabmeat in a medium bowl and, using a fork, break it into bite-size pieces. Add peas and onion and stir to combine. Stir in vinaigrette; season with salt and pepper and toss to coat. Slice a small piece off each papaya half along the rounded edge and place on a plate. Spoon 1/4 of the crab mixture into each papaya half, garnish with lime wedges, and serve.
GREEN PAPAYA SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the string beans and cook for 2 minutes, plunge into cold water. Drain well and cut each bean in half. Halve the tomatoes lengthwise and remove the seeds. Slice the halves into 1/8-inch strips. Roughly chop all but 2 tablespoons of peanuts. In a bowl toss papaya with the beans, tomatoes, chopped peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes and 3 tablespoons cilantro. Garnish with remaining peanuts and cilantro.
THAI-STYLE CRAB SALAD IN PAPAYA
Categories Salad Fruit Shellfish No-Cook Quick & Easy Papaya Crab Bell Pepper Hot Pepper Summer Cilantro Gourmet
Yield Makes 4 light main-course servings
Number Of Ingredients 12
Steps:
- 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.
ISAAN PAPAYA SALAD WITH FRIED PORK BELLY
This is the style of papaya salad we make at home on our family rice farm in Isaan in northeastern Thailand. It's different from the Bangkok ''big city'' version: It's funkier and more pungent from the addition of fermented fish sauce and salted crab. Traditionally, the salad is eaten with grilled or fried meat. Here we pair it with pork belly; the crunch and tang of the salad cuts the heaviness of the pork and balances out the dish.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the som tom (papaya salad): Combine the chiles, garlic and palm sugar in a large mortar and bash with a pestle until it forms a coarse paste, 2 to 5 minutes. (You can also combine the ingredients in a medium bowl and use gloved hands to break, shred and mash the ingredients together.) Add the tomatoes, fermented fish sauce, fish sauce, tamarind juice and limes and mix well. Add the papaya, carrot and salted crab and mix gently.
- For the fried pork belly: Combine the fish sauce, sugar and pepper in a bowl and mix well. Add the pork and massage the ingredients into the meat. Refrigerate 15 to 30 minutes to marinate.
- Place the tempura flour in a large bowl. Coat the pork belly in the flour and place on a sheet pan fitted with a cooling rack. Pour oil to the depth of 1 to 2 inches into a large heavy skillet and place over medium to low heat. When hot, gently place the pork belly in the skillet and cook until golden brown and crispy, 15 to 20 minutes.
- Drain the pork briefly on a clean wire rack set over a sheet pan. Serve with the papaya salad.
Tips:
- Select ripe papaya: Choose papayas that have a deep yellow or orange color and slightly soft to the touch. Avoid papayas that are green or have blemishes.
- Use fresh crab meat: For the best flavor and texture, use fresh crab meat. If using frozen crab meat, thaw it completely before using.
- Prepare the crab meat: Remove any cartilage or shell fragments from the crab meat. Flake the crab meat into small pieces.
- Use a sharp knife: Use a sharp knife to dice the papaya and other vegetables. This will help to prevent them from becoming mushy.
- Chill the salad before serving: After assembling the salad, chill it for at least 30 minutes before serving. This will allow the flavors to meld and the salad to become more refreshing.
Conclusion:
Golden papaya and crab salad is a delicious and refreshing salad that is perfect for a summer meal. The sweet and juicy papaya pairs perfectly with the delicate flavor of the crab meat, and the tangy dressing adds a nice balance of flavor. This salad is also very easy to make, and it can be prepared in just a few minutes. So next time you are looking for a light and healthy salad, give golden papaya and crab salad a try. You won't be disappointed!
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