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)

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.


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


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.)


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

Adapted from daniel.

Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.