Prep. time: 5 minutes
Cooking time: 30-35 minutes

1. Heat the oil in a large saucepan, sauté the cloves of garlic until golden; drain and set aside;
2. sauté the shallots in the oil for a few minutes until transparent but not colored;
3. add the rice and sauté the raw grains for 2 minutes;
4. add the water, chives, chili, bay leaf, thyme, salt and pepper; bring to a boil over high heat; reduce the heat to minimum, cover the pot and cook for 15 minutes;
5. add the crab meat in large pieces with the parsley and lime juice; cover and cook for 5 minutes longer over low heat or until the water has been completely absorbed and the crab heated through;
6. correct the seasoning; fluff the rice with a fork;
7. present the pot on the table, set over a warmer.