This refreshingly light dish is fit for occasions in need of such, with a balanced cast of fine flavors.  The rice takes a different character when infused with warm weather flavors, and plays that role well with the other ensemble members in lithely making the theme of this production lighter and cheery for a delighted audience.   It will command your table’s stage as a stand- alone luncheon dish, or can be given a supporting salad role for a larger dinner.


 For the rice

1 cup Delta Belle or Missimati Bayou Bouquet Fragrant White Long Grain Rice

1 tbsp coconut oil

1 tsp tarragon, fresh minced

Juice of 1 lemon (about ¼ cup)

Enough water so that the sum of lemon juice and water equal 2 cups

1 stalk lemongrass, smashed

1 bay leaf

For the balance of crab salad

1 pound crab meat

½ cup red bell pepper, finely diced (about ¼ pepper)

½ shallot finely chopped (about 1 tbsp)

4 chives scapes, fresh and finely chopped (about 1tbsp)

1 tsp dill, fresh and finely chopped

1 celery rib, split lengthwise and diced

1 ½ tsp coriander, fresh ground

1½ tsp lemon peel

½ tsp dry Old Bay Seasoning

¾ cup good mayonnaise (homemade, Dukes, Blue Plate)

¼ cup crème fraiche, softened to room temperature

Juice of 1 well squeezed lemon

1 tsp rice vinegar

Lemons and chopped chervil or flat leaf parsley


     Prepare the rice. In medium pan, melt coconut oil and add rice. Swirl in pan to coat kernels with oil. Add tarragon, lemon juice, water, and push lemongrass and bay leaf down in rice. Bring to boil, cover with tight fitting lid, turn burner down to simmer, and cook 15 minutes. At that point check for doneness and if done, remove lemongrass and bay leaf for discard, stir once with fork and set aside to cool.

When rice has cooled, blend it and all other ingredients together most sufficiently. Refrigerate to chill for at least one hour. Serve garnished with chervil and a squeeze of lemon. Enjoy!