Crab Mango Cucumber Rounds

            (Austin American Statesman)

2 cucumbers

1 ripe mange, peeled & cut off the pit & diced

1 c. crabmeat (no shells/cartilage )

1 small jalapeno, seeded & finely diced

1 T. chopped fresh cilantro

1 T. mayonnaise

1 t. toasted sesame oil (mix with mayo)

Fresh lime juice to taste, salt to taste


Wash cucumbers.  Using a fork score the sides lengthwise.  Slice into 1/4-inch thick rounds & cover with plastic wrap and refrigerate until ready to use. Mix remaining ingredients together. Place cucumber rounds on a serving platter and put 1 T. crab mixture on each round.  May server immediately or refrigerate up to two hours.