My mom used to buy rice pilaf in a box. Very tasty stuff, I admit. But it's just toasted broken pasta and rice. I don't know about you, but I always have both in the house. So why not make it yourself?
In a large saucepan with a lid, melt 2 tbsp. butter over medium heat. Add the pasta. Cook, stirring often, until golden brown, about 2 minutes. Add the rice. Cook, stirring often, until toasted, about a minute; season with salt and pepper. Add the stock. Raise heat and bring to a boil. Reduce heat to medium-low. Cover and simmer until the rice is tender, about 15 minutes. Remove from heat and let stand for 5 to 10 minutes.
In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the asparagus, leek, peas, chile, and garlic. Cook, tossing often, until the vegetables are crisp-tender, 3 to 4 minutes. Push the vegetables to the sides of pan. Melt the remaining 2 tbsp. butter in the center of the pan. Add the crab; season with the thyme and Old Bay. Stir in the sherry. Cook, tossing often, until the crab is heated through, about 1 minute. Toss in the rice and pasta. Mix in the lemon juice and herbs. Serve in shallow bowls.