Melt butter in a deep frying pan and cook the shallots and leek gently until they are soft. Add rice and stir for a minute to coat
add fish stock a ladle at a time, allowing the liquid to be absorbed before adding more.
add crab and stir
add mascarpone and parmesan, stir.
add cream, lemon and parsley and mix well. season to taste
should have consistency of a rice pudding. Finish off with some parmesan and extra lemon if required
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