Food & Cooking Recipes Appetizers Papaya, Endive, and Crabmeat Salad 5.0 (3) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: James Baigrie Servings: 4 This salad showcases Mexican papaya. Its yellow- to red-colored flesh adds a subtle sweetness. Ingredients 1 cup papaya (Solo or Mexican), cubes (½ inch), plus 1 to 2 tablespoons fresh papaya seeds 1 teaspoon grated peeled fresh ginger 3 tablespoons fresh lime juice 2 tablespoons grapeseed oil or light vegetable oil ¼ teaspoon coarse salt 2 large Belgian endives, cut into matchsticks (about 3 cups) 1 ¼ cups very thinly sliced English (hothouse) cucumber (½ cucumber) ¾ cup jumbo lump crabmeat, picked over Directions Whisk together papaya seeds, ginger, lime juice, grapeseed oil, and salt in a medium bowl. Add endive, cucumber, papaya cubes, and crabmeat; gently toss. Cook's Notes Papayas are ripe when they are slightly soft to the touch, with mostly yellow skin. They can be stored in the refrigerator for a day or two. Print