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Andrew Evans's Thai Crab and Papaya Salad

Andrew Evans's Thai Crab and Papaya Salad 4.000

Susan Biddle

Aug 1, 2007

Fresh and light, this is a salad to be enjoyed all summer long, especially because you can replace the crab with scallops, shrimp or thin slices of grilled beef.

The dressing can be refrigerated in an airtight container for up to 3 days.


Servings: 4
Ingredients
  • For the dressing
  • Juice of 9 limes (about 1 1/2 cups)
  • 1 1/8 cups palm sugar or brown sugar
  • 1 small jalapeño pepper, stemmed, seeded and coarsely chopped
  • 2 basil stems with leaves
  • 2 sprigs mint
  • 2 kaffir lime leaves (optional)
  • 2 tablespoons coarsely chopped (not peeled) ginger root
  • 1 stalk lemon grass, trimmed of outer leaves and bruised with the blunt side of a knife, cut in half crosswise
  • Dash fish sauce
  • For the salad
  • 1 pound jumbo lump crabmeat, picked free of cartilage and shells
  • 1 medium seedless (European) cucumber, peeled and cut into thin strips (about 3 cups)
  • 1 green papaya, peeled, seeded and cut into very thin strips (julienne; about 6 cups)
  • 2 scallions, white and light-green parts, cut thinly on the diagonal
  • 1 to 2 small red chili peppers, stemmed, seeded and cut into julienne (for a hotter mixture, leave the seeds in)
  • 1 cup packed cilantro sprigs (not the stems)
  • 1/4 cup packed mint leaves
  • 1/4 cup unsalted cashews, toasted
  • 1/3 cup canned Asian fried shallots (see TIP), for garnish
  • 4 small limes, cut in half, for garnish

Directions

For the dressing: Bring the lime juice to a boil in a saucepan over medium-high heat. Remove from the heat and add the sugar, stirring until it dissolves (return it to the heat, if necessary). With a mortar and pestle, lightly crush the jalapeno pepper, herbs, lime leaves, if using, ginger and lemon grass. Transfer the mixture to the saucepan (still off the heat) and allow to infuse for 1 hour. Set aside to cool, and season to taste with the fish sauce. Strain before using, discarding the solids.

For the salad: In a large mixing bowl, combine the crabmeat, cucumber, papaya, scallions, chili peppers, cilantro sprigs, mint and cashews. Add just enough of the dressing to moisten the ingredients, and toss lightly to coat.

To serve, divide the lightly dressed salad among individual plates, making a mound in the center of each plate. Drizzle with some of the remaining dressing, if desired. Sprinkle with the fried shallots and place 2 lime halves on each plate.


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Recipe Source

Adapted from Inn at Easton chef-owner Andrew Evans.

Tested by Walter Nicholls and Annie Groer.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 295


% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 1g 5%

Cholesterol: 113mg 38%

Sodium: 349mg 15%

Total Carbohydrates: 36g 12%

Dietary Fiber: 3g 12%

Sugar: n/a

Protein: 26g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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