Thai Style Crab Salad

Today is going to be busy! After work a told a friend of mine I would help him out with painting his new place, so dinner is going to have to be quick. This fresh Crab Salad with Papaya recipe is not only super healthy, it's super easy to put together and impossible to forget! The presentation of this meal is phenomenal and so is the fresh taste. In fact, I think I'm going to double this recipe and bring the left overs for lunch this week! Yumm!!!

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
  
• 2 tablespoons chopped fresh cilantro
  
• 1/2 pound Jonah Crab Meat
  
• 2 ripe small papayas, halved lengthwise and seeded
  
• Accompaniment: 4 lime wedges

Recipe Directions
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.

Lobster Pineapple Salad with Basil & Mint

If you are looking to make a lasting impression, this meal has such a fantastic presentation! The Pineapple and apple pair so nicely with the basil and mint flavors. This seafood salad recipe will have your taste buds dancing!

Ingredients

• 2 1.25lb live lobsters
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 2 firm-ripe baby pineapples with leaves, halved lengthwise
  
• 1/4 cup peanut or vegetable oil
  
• 1 garlic clove, smashed
  
• 2 tablespoons fresh lime juice
  
• 1 tablespoon Asian fish sauce
  
• 1 tablespoon sugar
  
• 1 small shallot, thinly sliced
  
• 1 red bell pepper, cut into 1/4-inch dice
  
• 1 teaspoon minced fresh Serrano Chile, including seeds
  
• 3 tablespoons chopped fresh mint
  
• 2 tablespoons chopped fresh basil

Directions
Plunge lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from the time they enter water, then transfer with tongs to sink to cool. Remove meat from claws, joints, and tails. Discard (or save for another use) tomalley, any roe, and shells. Cut meat into 1/2-inch pieces and sprinkle with salt and pepper. While lobsters are cooling, cut pulp in 1 or 2 large pieces out of each pineapple half with grapefruit knife, then discard core and cut pulp into 1/2-inch pieces. Scrape juice and any remaining pulp from pineapple shells with a spoon (to form 1/4-inch-thick shells) into a fine sieve set over a bowl and drain until you have 2 to 3 tablespoons juice, about 2 minutes. Discard solids. Cook oil and garlic in a small saucepan over moderately low heat, stirring, until garlic is golden, 2 to 3 minutes, then discard garlic. Add garlic oil to pineapple juice along with lime juice, fish sauce, and sugar, whisking until sugar is dissolved. Add shallot, bell pepper, pineapple pieces, Chile, and herbs. Toss lobster with pineapple mixture and serve mounded in pineapple shells.
Source:Salad