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

Ingredients

  • 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

Preparation

  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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