This refreshingly bright salad brings together a vibrant Thai dressing, crispy rice paper chips, fresh herbs, and plenty of delicate, sweet crabmeat. It’s light and airy, making this dish an ideal lunch on a hot Texas summer day.

Serves four.


  • 3 tablespoons uncooked jasmine rice
  • 6 tablespoons fresh lime juice (about 3 limes)
  • 2 tablespoons fish sauce
  • 2 medium size fresh red Thai chiles, stemmed and minced
  • 1 1/2 teaspoons cane sugar
  • 1 small red onion, halved and thinly sliced lengthwise
  • 1/2 cup packed fresh cilantro leaves, chopped
  • 1/2 cup packed fresh mint leaves, ripped
  • 3 medium scallions
  • 1 pound lump crab meat
  • 1/2 teaspoon salt
  • frying oil
  • rice paper (for chips)


  • In a small saucepan or deep fryer, fill with about ¼ inch of oil and heat over medium-high heat. Take one rice paper sheet and drop into the hot oil.
  • Once it crisps up, take it out and lay aside to cool.
  • Toast the rice in a small skillet over medium, until light golden and fragrant, about 5 minutes.
  • Transfer to a spice grinder, grind into a powder.
  • Whisk together lime juice, fish sauce, chiles, and sugar in a large bowl. Add the fish sauce, onion, cilantro, mint, scallions, salt, and ground toasted rice; stir well.
  • Transfer the salad to plates and mound the crab on top.
  • Serve with rice paper chips.