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Cucumber, crab and mango hors d'oeuvres

Time 30 minutes
Yields Makes 60 pieces
Cucumber, crab and mango hors d’oeuvres
(Bob Chamberlin / Los Angeles Times)
1

Cut each cucumber segment in half on the diagonal. Using a melon baller or small spoon, make a small cavity by scooping out and discarding seeds from each piece. Cover with plastic wrap and refrigerate until needed.

2

Combine the crab, mango, lime juice, oil and half the peanuts in a small bowl. Season to taste with salt and pepper.

3

Season each cucumber cavity with salt and pepper and fill with crab-mango mixture, compressing to hold the mixture together. (Cover and refrigerate if not using right away.)

4

Garnish each hors d’oeuvre with chopped mint and a cilantro leaf and sprinkle the remaining peanuts on top. Serve immediately.

Adapted from daniel.

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