1. Heat oil in a large saucepan over medium-high heat. Add shallot and garlic and cook, stirring frequently, until lightly browned, about 2 minutes.
2. Add stock, wine, butter, lemon juice, salt, black pepper, and pepper flakes; bring to a simmer and cook for 5 minutes. Stir parsley and crab claws into broth, cover, and cook until crab is heated through, about 5 minutes.
3. Serve with lemon wedges and mallets for cracking claws.
Source: Hannaford Fresh Magazine, November - December 2016