1 Cut bell peppers into quarters, remove seeds, rinse and pat dry. Cut peppers into 5 mm (approximately 1/4-inch) cubes.
2 Peel and finely chop shallot.
3 Halve 1 papaya, remove seeds, peel and cut into 5 mm (approximately 1/4-inch) cubes.
4 Peel and cut ginger root into small pieces, then pass through a garlic press, reserving juice. Halve chile pepper, remove seeds, rinse and pat dry. Finely chop chile.
5 Whisk together ginger juice, vinegar, fish sauce, sugar, salt and 2 tablespoons water until sugar and salt have dissolved.
6 Pick over crab meat and remove any shell pieces. Gently mix together all prepared ingredients in a bowl.
7 Rinse cilantro, shake dry and pluck leaves.
8 Cut remaining 2 papaya in half and remove seeds. Line the papaya halves with cilantro and spoon the salad inside. Serve immediately.