• Place the chicken broth in a pot on the stove and heat over low heat to keep warm.
• IN a large sauce pan, melt the butter over medium low heat. Add the shallots, garlic and a pinch of salt and cook for 2-3 minutes until soft.
• Add the rice and toast for 3-4 minutes, stirring often. Add in the wine and cook, stirring occasionally, until the wine is almost all gone.
• Add in a cup of chicken stock and mix well. Continue stirring slowly and cooking until the liquid is nearly gone, then add another cup of stock. Repeat this process until the rice is soft but not mushy. If it is too hard keep adding stock and cooking. It should be creamy but not too stiff. If it gets too stiff, add a little more liquid. Add in the parmesan and stir well. Taste and add more salt if needed.

For the crab:

• Heat 1 tbsp butter over medium heat in a skillet. Add the garlic and cook over medium, stirring, until soft and fragrant. Add the wine and squeeze in the lemon and let it simmer until reduced by half. Add the rest of the butter a tbsp at a time while whisking, forming a creamy sauce. Once it looks nice and silky, add in the crab and simmer briefly to warm it. Taste and add more salt or lemon as needed. Spoon some risotto into a bowl and top with the crab and sauce and finish with some scallions or parsley.