I'm looking for a recipe using orzo as a side dish for soft shell crabs. I'm using capers and fresh lemon in the crab part of the entree.

My family and I love this recipe for lemon saffron orzo from Giada De Laurentiis. (I usually make it with shrimp for a main course). I would just suggest using a bit more liquid than the recipe says so you don't have to worry about any sort of sticking.
http://www.giadadelaurentiis.com/recipes/684/saffron-orzo

I love making an herb paste with good olive oil and toss it with warm orzo or farro or quinoa, toasted nuts (pistachio or almond or pecan) and caramelized onion. With crab I'd use parsley and tarragon.

I have made this recipe so many times and it never fails to impress, its delicious
http://food52.com/recipes/15805-toasted-orzo-with-citrus-and-olives

I'd advise you to keep it simple. Cook the orzo. Prepare it while it is still warm. Dress with a good olive oil. Chop a fresh herb such as flat leaf parsley or mint. Toss that all together with salt and pepper and you are good.

This Orzo Summer Salad by cdilaura is wonderful and might fit the bill
http://food52.com/recipes/12716-orzo-summer-salad