1 shallot, finely chopped

1 cup (225 g) butter

2 cups (500 ml) chicken broth

2 tbsp (30 ml) lemon juice

1 tsp (5 ml) honey

9 lb (4 kg) cooked snow crab legs and claws

In a large saucepan over medium heat, soften the shallots in 1/4 cup (55 g) of the butter. Add the broth, lemon juice and honey. Bring to a boil and cook for 2 minutes. Add the remaining butter and simmer until melted.

Add the crab and simmer gently until warmed through. Coat the crab pieces with the broth.

Serve in a large serving bowl or directly out of the pan.

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