Rice, Cucumber And Crab-Meat Salad With Lemon-And-Parsley Oil
Published May 29, 1993
- Total Time
- 10 minutes, plus 1 hour's draining
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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 analysis per serving (4 servings)
38 grams carbs; 33 milligrams cholesterol; 208 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 2 grams fiber; 778 milligrams sodium; 10 grams protein; 5 grams sugar
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
- 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.
- 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.
Private Notes