Rice, Cucumber And Crab-Meat Salad With Lemon-And-Parsley Oil

By Molly O'Neill

Total Time
10 minutes, plus 1 hour's draining
Rating
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Featured in: FOOD; A SUMMER DRIZZLE

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Ingredients

Yield:Four servings
  • 4cucumbers, peeled
  • 1teaspoon salt, plus more to taste
  • 2cups cooked white rice
  • 1cup lump crab meat, picked over to remove any shell
  • 1teaspoon lemon-and-parsley oil (recipe above)
  • 2tablespoons chopped chives
  • Freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

208 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 10 grams protein; 778 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the cucumbers in half lengthwise and scrape out the seeds. Sprinkle with 1 teaspoon of the salt and place on paper towels to drain for 1 hour. Press out any excess water, rinse to remove salt, pat dry and cut into medium dice.

  2. Step 2

    Place the rice in a bowl and toss with the cucumbers, crab meat, lemon-and-parsley oil, chives and salt and pepper to taste. Can be served cold or at room temperature.

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