Crab and Mango Cucumber Cones

Contributed by Daniel Boulud

Cut each piece of cucumber in half on the diagonal. Using a melon baller or a small spoon, make a small cavity by scooping out and discarding the seeds from each cucumber piece. Cover the cucumbers with plastic wrap and refrigerate until needed.
Combine the crab, mango, lime juice, oil and half of the peanuts in a small bowl. Season to taste with salt and pepper.
Season each cucumber cone with salt and pepper. Fill each cone with the crab-mango salad. (Cover and refrigerate until needed, if not serving right away). Garnish each cone with a mint leaf and a cilantro leaf and serve immediately.