Saffron Rice Seafood Salad

Cook rice in chicken broth infused with saffron according to package directions until tender and liquid is absorbed, about 15-20 minutes. Set aside to cool slightly.

Flake the crab meat, removing any shell fragments or cartilage, and place in a large mixing bowl.

Add the cooled saffron rice, diced green pepper, sliced green onions, and sliced ripe olives to the bowl with the crab.

Pour the prepared Italian dressing over the mixture and sprinkle with ground white pepper.

Toss all ingredients together gently but thoroughly until well combined, being careful not to break apart the crab flakes.

Refrigerate for at least 15 minutes before serving to allow flavors to meld and salad to chill.