Ingredients
1/2 pound sugar snap peas, strings removed and cut into thirds
Coarse salt and freshly ground black pepper
1 pound lump crabmeat, picked over
1/2 small red onion, chopped
1/2 cup Lime Caper Vinaigrette
2 medium papayas, halved, seeds removed, and peeled
Lime wedges
Preparation
Bring a large saucepan filled with water to a boil over high heat. Generously salt water and return to a boil. Prepare an ice-water bath. Add snap peas to boiling water and cook until just tender, 45 to 60 seconds. Drain and immediately transfer to ice-water bath until cool. Drain again and pat dry; set aside.
Place crabmeat in a medium bowl and, using a fork, break it into bite-size pieces. Add peas and onion and stir to combine. Stir in vinaigrette; season with salt and pepper and toss to coat. Slice a small piece off each papaya half along the rounded edge and place on a plate. Spoon 1/4 of the crab mixture into each papaya half, garnish with lime wedges, and serve.
