1. Place crabmeat in a medium bowl; pick through for any shells and discard. Add garlic and toss very well. Refrigerate, for at least 20 minutes. 2. In a large saucepan, bring broth to a boil; reduce to simmer. Add lemon juice and keep warm on back burner. 3. In a large, heavy-bottomed saucepan over medium heat, add 1 tablespoon olive oil. 4. When just smoking, add shallots and stir quickly with a wooden spoon until lightly golden and tender. 5. Add rice and stir 1 minute to coat. 6. Add 1/2 cup hot broth, stirring constantly. 7. Continue cooking until almost all liquid is absorbed, and then add another 1/2 cup of broth. 8. Repeat until rice is tender and almost all broth has been used, 25-30 minutes. 9. Remove from heat and add crab; stir until blended. 10. Add 1/4 cup broth, remaining tablespoon olive oil. lemon zest, thyme and toasted almond slivers; stir to combine. 11. Season with salt and pepper. 12. Serve with a nice salad of sliced tomatoes with a nice vinagrette, and white wine. ---------------------------------------------------------------------------
Nutrition
Ingredients
