The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Spicy crab and green papaya salad on lettuce leaves

This dish works equally well served individually as an appetiser on lettuce cups or all arranged together on a platter.

You'll need

250 gm picked cooked spanner crab meat ½ green papaya, cut into julienne on a mandolin Handful each torn Thai basil and coriander 12 baby gem or cos lettuce leaves   Green chilli dressing 1 garlic clove, crushed Juice of 3 limes, or to taste 1 tbsp fish sauce, or to taste 2 small green chillies, thinly sliced 3 tbsp crushed light palm sugar, or to taste


  • 01
  • Drain crabmeat well in a sieve, then transfer to a bowl, add papaya and herbs, season well to taste and refrigerate until required.
  • 02
  • For dressing, combine garlic, lime juice, fish sauce, chillies and palm sugar in a bowl and check seasoning (it should taste salty, sour, spicy and sweet).
  • 03
  • Drizzle dressing over crab mixture and toss to combine. Arrange lettuce leaves on a platter, top with spoonfuls of crab mixture and serve.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

A zesty young riesling.

Featured in

Feb 2014

You might also like...

Oysters with wasabi nori and lime dressing


Caponata tartlets

Lardo, truffle honey and walnuts


White bean and olive crostini with salami and Pecorino Sardo

Devilled eggs with celery and coriander salt


Yoghurt baked in vine leaves with dill and parsley

Yellow split pea dip


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.