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Spicy crab and green papaya salad on lettuce leaves

Australian Gourmet Traveller recipe for spicy crab and green papaya salad on lettuce leaves.

By Lisa Featherby
  • Serves 6
  • 25 mins preparation
Spicy crab and green papaya salad on lettuce leaves
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.

Ingredients

  • 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

Method

Main
  • 1
    Drain crabmeat well in a sieve, then transfer to a bowl, add papaya and herbs, season well to taste and refrigerate until required.
  • 2
    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).
  • 3
    Drizzle dressing over crab mixture and toss to combine. Arrange lettuce leaves on a platter, top with spoonfuls of crab mixture and serve.

Notes

Drink Suggestion: A zesty young riesling. Drink suggestion by Max Allen