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