INGREDIENTS
1 tbsp
butter
1/4 cup
diced onion
2 tbsp
diced celery
1 tsp
salt
1
large pinch cayenne
1 clove
garlic, minced
1 tsp
fresh thyme leaves
the zest of one lemon
1 cup
arborio rice
1/2 cup
white wine
4
italian canned tomatoes, diced
2 tbsp
chopped parsley
~4 cups crab stock
1 cup
cooked crab
1 tbsp
freshly chopped chives
1 tbsp
whipping cream
freshly ground pepper
the juice of half a lemon