Crab makes an excellent risotto, I choose not to use the brown meat but many recipes include it so if you like of course include it. Traditionaly parmesan isn't added to seafood based risotto but I love the flavour of course don't over do it, so if you prefer simply leave it out.
Prep: 20 minutes plus 3 hours refrigeration
Cook: 30 minutes
Prep: 15 minutes
Cook: 15 minutes
Prep: 30 minutes plus 1 week soaking fruit and 3-4 weeks maturing and feeding cake (drizzling a little whisky over it once a week)
Cook: 2 hours