Ingredients:
1 French shallot, finely chopped
250 ml (1 cup) butter
500 ml (2 c) chicken-broth
30 ml (2 tablespoons) lemon juice
5 ml (1 teaspoon) of honey
4 kg (9 lbs) cooked snow crab legs and claws

Preparation
In a large saucepan, saute shallots in 60 ml (1/4 cup) butter. Add broth, lemon juice and honey.