CRAB SALAD

3 cups shrimp broth, 1 1/2 cup wild rice, 3 cups chicken broth, 3 cups fresh spinach, chopped, 1 (8 oz.) can water chestnuts, drained, rinsed, and thinly sliced, 1 lb. crab meat, 2 celery stalks, chopped, 4 green onions, chopped,  1/4 cup fresh cilantro, chopped, 1/4 cup fresh blueberries, cut in half, 1/2 T. red wine vinegar, 1/8 tsp. dry mustard, 1/2 cup avocado oil, 1/2 tsp. fresh basil, torn, 1/2 tsp. dried tarragon.

Get out a saucepan, add the rice, broth, and 2 tsp. shrimp bouillon, bring to a boil.  Reduce heat to the lowest temperature, cover the pot and cook for 17-20 minutes or until the rice is tender and has absorbed the broth, 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.  Salt to taste.  Refrigerate until ready to serve.

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

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