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

Name: Rice, Cucumber And Crab-Meat Salad With Lemon-And-Parsley Oil
Total time: 1 h 10 min
Yield: Four servings
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

By Molly O'Neill

Total Time: 10 minutes, plus 1 hour's draining
Rating: (0)
Comments: Read comments

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

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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.