Thai Crab and Papaya Salad

I love fresh crab meat, but I have to say its a bit of chore removing all that succulent white meat but you are rewarded by its taste. Crabs are very reasonably priced when you consider the cost of lobsters which has a similar flavour. When choosing crabs choose ones that are heavy for their size. If you wish to forgo the job of removing the meat, buy white crab meat frozen or in cans. This recipe features with our Crab Claw recipe, where I use the crab meat from the legs of the crab for this recipe.

4 - 6 Portions
Prep: 20 - 40 minutes (20 minutes to remove the white meat)
Cook: 5 minutes



  • 300g white crab meat, shredded
  • 1 large carrot, grated
  • 2 papaya, seeds removed, flesh scooped out and diced
  • 100g mange tout, trimmed and sliced in half widthwise
  • 4 tbsp. mint leaves
  • 4 tbsp. coriander leaves and finely chopped stem
  • 2 tbsp. holy basil leaves or normal basil, shredded
  • 1 large red chilli finely chopped
  • 1 garlic clove finely chopped
  • 3cm of ginger, peeled and chopped finely
  • 2 spring onions finely chopped
  • 2 tbsp. Roasted cashews, finely chopped


  • 1 tbsp. Fish sauce
  • Juice of 1 lime
  • 1 tsp caster sugar
  • 1 tbsp Thai sweet chilli sauce
  • 1 tbsp extra virgin olive oil
  • 1 tsp. sesame oil


  1. Salad: Place all the salad ingredients together in a bowl and toss them with clean hands so that they are well distributed.
  2. Sauce: Mix the sauce ingredients together in a bowl and pour it over the salad. Toss the salad so that it is well coated with the sauce. Serve or cover the bowl and refrigerate until ready to serve (best served within a few hours).