CRAB SALAD

I am reposting this recipe cause I initially say add blueberries, that is an error.  The correction is a follows:  DO NOT ADD THE BLUEBERRIES.  Instead, add 1/4 cup of  Persian cucumbers, chopped and 1 tablespoon of fresh dill, chopped

CRAB SALAD

3 cups shrimp broth, 1 1/2 cup wild rice, 3 cups fresh spinach, chopped, 1 (8 oz.) can water chestnuts, sliced and drained, 1/2 pound can Dungeness crab claws, 2 celery stalks, chopped, 4 green onions, chopped,  1/4 cup fresh cilantro, chopped, 1/4 cup fresh cucumbers, chopped, 1 tablespoon fresh dill weed, chopped, 1/2 tablespoon red wine vinegar, 1/8 teaspoon dry mustard, 1/2 cup avocado oil, 1/2 teaspoon fresh basil, torn, 1/2 teaspoon dried tarragon.

Get out a pot, add the rice, and broth.  Add 1 teaspoon shrimp bouillion, bring to a boil.  Reduce heat to the lowest range, cover the pot and cook for 20 minutes or until the rice is tender, turn off the flame set aside for at least 10 minutes, fluff with a fork.

Dressing:  Get out a bowl add the vinegar, mustard, oil, basil, and tarragon, mix well.  Add Creole seasoning salt to taste.  Refrigerate until ready to serve.

Get out a large bowl.  Add the water chestnuts, celery, green onions, fresh cilantro, cucumbers, and dill weed, mix well.  Add the rice, toss.  Add the crab, taste, add salt and pepper as needed. Serve on a bed of fresh chopped spinach, iceberg, arugula, and kale, with toasted garlic bread, and a tall glass of cool white sparkling wine.

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