Mini Cone with Crab and Mango Salsa recipes

## 🛒 The Ingredient List

| Component | Key Ingredients |

| --- | --- |

| **The Cones** | 12 Mini savory cones (store-bought or made from baked wonton wrappers), black sesame seeds. |

| **Crab Filling** | 8 oz Jumbo lump crab meat, 1 tbsp Japanese mayo (Kewpie), ½ tsp Yuzu juice (or lime), pinch of Old Bay. |

| **Mango Salsa** | 1 ripe mango (finely diced), ½ red chili (minced), 1 tsp cilantro, squeeze of lime. |

| **Topping** | Tobiko (flying fish roe) or micro-cilantro. |

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## 👨‍🍳 Step-by-Step Instructions

### 1. The "Jewel" Mango Salsa

The secret to a great salsa in a mini cone is the **size of the dice**.

1. Peel and dice the mango into tiny, uniform cubes (about 2mm—think the size of a peppercorn).

2. Mix with minced chili, lime juice, and cilantro.

3. Let it sit in a fine-mesh strainer for 5 minutes before filling the cones to ensure the juice doesn't make the cone soggy.

### 2. The Creamy Crab

1. Gently pick through the crab meat to remove any shells, keeping the lumps as intact as possible.

2. In a chilled bowl, fold the crab with the mayo, yuzu juice, and seasoning.

3. **Keep it cold.** The contrast of the chilled crab against the room-temperature cone is vital.

### 3. DIY Wonton Cones (Optional)

If you can't find pre-made savory cones:

1. Cut wonton wrappers into circles.

2. Wrap them around metal cream horn molds (cannoli tubes).

3. Brush with egg wash, sprinkle with sesame seeds, and bake at **350°F (175°C)** for 5–7 minutes until golden.

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## 🍽️ Plating Art Style

1. **The Vessel:** These cannot lay flat. Use a **perforated acrylic stand**, a block of wood with drilled holes, or a bowl filled with **dry white beans/uncooked rice** to hold the cones upright.

2. **The Layering:** * Fill the bottom third of the cone with a little Mango Salsa.

* Pipe or spoon the Crab Filling on top so it mounded slightly over the rim (like a scoop of ice cream).

* Top with another small spoonful of the salsa.

3. **The Garnish:** Place a small cluster of **Tobiko** on the very top for a pop of color and a salty "crunch."

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## 💡 Quick Tips

* **Structural Integrity:** Fill the cones *immediately* before serving. Even the best cones will soften within 15–20 minutes of being filled.

* **The "Glue":** If you want to prevent the salsa from leaking through the bottom, put a tiny piece of chive or a small bit of crab at the very tip of the cone first.

* **Heat Level:** If you want more kick, add a tiny drop of Sriracha into the bottom of the cone before filling.