Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Spring Crab & Rice Salad

¼ pound asparagus spears
¼ pound snow peas or green peas
2 small carrots, sliced
3 cups cooked long-grain rice
1 medium ripe tomato or 2 plum tomatoes, finely chopped
¼ cup minced parsley
½-¾ pounds crabmeat
Fresh chives, parsley and basil for garnish

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In a small bowl, combine the dressing ingredients, whisk to mix and taste for seasoning; set aside. Bring a small pan of water to a boil. Trim the asparagus spears and cut them into 2” lengths. Trim the snow peas. When the water boils, add the asparagus, return the water to a boil and cook for about 1 minute. Scoop out the asparagus with a slotted spoon and submerge in a bowl of ice water. Repeat with the peas and carrots, cooking each until just tender but still crunchy, about 30 seconds for peas, 1½ minutes for carrots. Drain the cooled vegetables well and put them in a large bowl with the rice, tomato, parsley and crab. Pour the dressing over and stir gently to mix. Transfer to individual plates and garnish with herb sprigs. Makes 4 servings.

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