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 lb jumbo lump crabmeat, picked over
2 ripe small papayas, halved lengthwise and seeded
Accompaniment: 4 lime wedges

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. Makes 4 light main-course servings.