1 cup (8 ounces) unsalted butter 4 cups water 2 fresh bay leaves Pinch of kosher salt plus 1 1/2 teaspoons, divided, plus more to taste 1 1/4 cups Carolina Gold rice 1 1/2 teaspoons smoked paprika 1 1/2 teaspoons black pepper 1/4 teaspoon dry ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon mustard powder 1 1/2 pounds jumbo lump crab, picked (about 4 cups) Juice of ½ lemon 1 tablespoon thinly sliced chives Heat butter in a large nonstick skillet over medium heat until
