Rating: 4 stars
4712 Ratings
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  • 4,712 Ratings
Daniel Boulud

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Recipe Summary

Yield:
10 TO 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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