• 1 pound lump crabmeat
• 1 clove garlic , minced
• 5 cups low-sodium chicken or vegetable broth
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 shallots , finely chopped
• 1 1/2 cups Arborio rice
• 1 tablespoon grated lemon zest
• 1 teaspoon fresh thyme leaves
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground pepper

Place crabmeat in a medium bowl; pick through for any shells and discard. Add garlic and toss well. Refrigerate.

In a large saucepan, bring broth to a boil; reduce to simmer. Add lemon juice and keep warm on a back burner.

In a large, heavy-bottom saucepan over medium heat, add 1 tablespoon olive oil. When just smoking, add shallots and stir quickly with a wooden spoon until lightly golden and tender. Add rice and stir 1 minute to coat. Add 1/2 cup hot broth, stirring constantly. Continue cooking until almost all liquid is absorbed, then add another 1/2 cup broth. Repeat until rice is tender and almost all broth has been used, 25 to 30 minutes. Remove from heat and add crab; stir until blended. Add 1/4 cup broth and remaining 1 tablespoon olive oil, lemon zest, and thyme; stir to combine. Season with salt and pepper and serve.

553 calories