Crab and Mango Cucumber Cones

1. 1

   Cut each piece of cucumber in half on the diagonal.

2. 2

   Using a melon baller or a small spoon, make a small cavity by scooping out and discarding the seeds from each cucumber piece.

3. 3

   Cover the cucumbers with plastic wrap and refrigerate until needed.

4. 4

   Combine the crab, mango, lime juice, oil and half of the peanuts in a small bowl.

5. 5

   Season to taste with salt and pepper.

6. 6

   Season each cucumber cone with salt and pepper.

7. 7

   Fill each cone with the crab-mango salad.

8. 8

   (Cover and refrigerate until needed, if not serving right away).

9. 9

   Garnish each cone with a mint leaf and a cilantro leaf and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.