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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
  • 25 mins preparation
  • Serves 6
  • Print
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.


  • 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


  • 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.


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