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


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

      195 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 10 grams protein; 32 milligrams cholesterol; 777 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings


  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. 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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