Cucumber, crab and mango hors d'oeuvres
Cucumber, crab and mango hors d'oeuvres
Rating: (1 rated)
Recipe Yield: Time: 30 minutes | Makes 60 pieces
Ingredients
6 small hothouse cucumbers, peeled, trimmed and cut into 1 1/2-inch segments 12 ounces fine crabmeat (such as Dungeness) 1 ripe mango, peeled, pitted and cut into small dice Juice of 2 limes (about 1/3 cup) 1/4 cup extra virgin olive oil 2 tablespoons finely chopped toasted peanuts, divided Salt and freshly ground pepper 1 tablespoon chopped mint 60 cilantro leaves
Preparation

Step 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.

Step 2 Combine the crab, mango, lime juice, oil and half the peanuts in a small bowl. Season to taste with salt and pepper.

Step 3Season 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.)

Step 4Garnish each hors d'oeuvre with chopped mint and a cilantro leaf and sprinkle the remaining peanuts on top. Serve immediately.

Description
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