- 1/4 cup rice vinegar (not seasoned)
- 3 tablespoons sugar
- 2 tablespoons water
- 4 teaspoons Asian fish sauce
- 1/2 teaspoon salt
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 1/2 teaspoons minced fresh serrano chile, including seeds
- 2 tablespoons chopped fresh cilantro
- 1/2 pound jumbo lump crabmeat, picked over
- 2 small ripe papayas, halved lengthwise and seeded
- Whisk together vinegar, sugar, water, fish sauce, and salt in a bowl until sugar is dissolved. Add bell peppers, chile, cilantro, and crab and toss gently to combine.
- Serve crab salad mounded in papaya halves.