Ingredients

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 (about 1; including seeds)

2 tablespoons chopped fresh cilantro

1/2 pound jumbo lump crabmeat, picked over

2 ripe small papayas, halved lengthwise and seeded

• Accompaniment: 4 lime wedges

Description

Look For Gold Or Strawberry Papayas. Their Sweet Flavor Complements This Tangy Crab Salad Beautifully.

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