YIELD: 12 servings For the dressing: 1 cup fish sauce 3 fresh limes, squeezed 1 Tbsp. brown sugar 4 cloves garlic 4 Thai chiles, smashed For the salad: 3 carrots, julienned 3 green, unripe papayas, julienned 1 pint grape tomatoes,  cut in half ¼ lb. green beans, cut in half 1 can crabmeat, preferably jumbo lump, hand shredded 1. For the dressing: blend all the ingredients together using a standard or hand blender. Set aside. 2. For the salad: In large bowl, ...

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