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 blueberries, 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 35 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 o serve.

Get out a large bowl.  Add the spinach, water chestnuts, celery, green onions, fresh cilantro, blueberries, mix well.  Add the rice, mix well.  Add the crab, taste, add salt and pepper as needed. Serve