Rice, Cucumber And Crab-Meat Salad With Lemon-And-Parsley Oil
- Total Time
- 10 minutes, plus 1 hour's draining
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Ingredients
- 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
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
- 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
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