Method:

1. Sauté the onion, celery and garlic in olive oil until soft and translucent.
2. Add the rice and mix well until it is coated with oil. Do not brown.
3. Add the wine and stir constantly over medium heat until all liquid is evaporated.
4. Add enough broth to cover the rice and continue to stir until the liquid is absorbed.
5. Keep adding more broth a little at a time, while constantly stirring until the rice is done. Do not boil! The rice will break up and become mushy.
6. Once you have adjusted the seasonings - blend in the crabmeat. Save a little crabmeat for garnish.