Crab and Mango Cucumber Cones The Food & Wine Magazine Classic at Aspen, June 2003 Makes 10 to 12 servings 6 small English cucumbers, peeled and cut into 1 1/2-inch segments 12 ounces crab meat 1 ripe mango, peeled, pitted and cut into small dice Freshly squeezed juice of 2 limes or 1 lemon 1/4 cup extra-virgin olive oil 2 tablespoons finely chopped peanuts, toasted Salt and freshly ground pepper 3 sprigs mint, leaves only 3 sprigs cilantro, leaves only 1.   Cut each cucumber segment 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 cucumber with plastic wrap and refrigerate until needed. 2.  Combine the crab, mango, lime juice, oil and half of the peanuts in a small bowl. Season to taste with salt and pepper. 3.   Season each cucumber cone with salt and pepper. Fill each cone with the crab-mango mixture. (Cover and refrigerate until needed, if not serving right away). Garnish each cone with a mint leaf and a cilantro leaf and serve immediately. Back to top