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Eat & Drink 27 Jul 2016

Fresh Papaya with Lump Crab & Paprika

This is one of my favorite dishes as it is delicious and extremely impressive to serve! I like to garnish the dish with pistachios for an added crunch, brightly colored berries or edible flowers – anything that adds an amazing pop of color!




3 ripe Papayas
¼ cup light mayonnaise
1 tbsp fresh lemon juice
1 tbsp fresh chives, chopped
1/8 tsp paprika
Salt and freshly ground black pepper
1 large tomato, diced
1 pound Jumbo lump crabmeat (picked over for cartilage and shells)
Shelled pistachios
Berries and micro greens to garnish.


1.  Cut each papaya in half, then cut a strip off the opposite side, so the papaya will site flat on the plate without rolling around. Scoop out the seeds.
2. Mix the mayonnaise, lemon juice, chives, paprika, salt, and pepper together. Carefully fold in the crabmeat and tomatoes.
3. Scoop into papaya halves, sprinkle with salt and pepper, garnish with mint and berries, and serve.



About the author


Pandora’s Addictions: Overly high heels, cooking for her husband Jason, strong coffee, taking beautiful photographs, curling up with a book (every day of the week), playing the piano, Notre Dame football, The Rolling Stones, English tea, wizards, puppies, singing any Broadway song, Cadbury’s chocolate, French wine. View All of Pandora's Articles



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