Mango, Papaya, Shrimp, and Crab Salad in Honeydew Cups

Name: Mango, Papaya, Shrimp, and Crab Salad in Honeydew Cups
Yield: serves 4 to 6
Ingredients: 6 tablespoons mayonnaise; 1/4 cup (packed) light brown sugar; 1/4 cup chopped fresh cilantro; 3 tablespoons Dijon mustard; 3 tablespoons distilled white vinegar; 1 tablespoon minced seeded jalapeño chile; 2 teaspoons fresh lime juice; 1 teaspoon bottled hot sauce (such as Huichol); Salt and freshly ground black pepper; 2 cups diced papaya (from 1 small papaya); 2 cups diced mango (from 2 large mangoes); 1 pound cooked shrimp, shelled, deveined, and diced; 8 ounces lump crabmeat, picked over to remove any shell and cartilage; 2 to 3 small honeydew melons (see Tip)

December 20, 2011

This refreshing seafood salad is inspired by one I had at an outdoor café in Yucatán, where the cuisine is influenced by Mayan, Caribbean, Mexican, French, and Middle Eastern cultures. Mango and papaya add unexpected sweetness and a tropical twist. I make it for brunch with friends, and serve it with tall glasses of guava iced tea.

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