Crabmeat Royale with Pecans with Broccoli and Caramelized Shallots

Makes 4 servings

Crabmeat in Ramekins with Toasted Pecans

• 8 tbsp butter, melted (1 stick)
• 2 lb jumbo lump crabmeat, picked over for shells and cartilage
• 2 tbsp fresh lemon juice
• 1 tbsp finely chopped green onions (green part only)
• 1 tbsp minced parsley
• 2 dashes salt and freshly ground black pepper, to taste
• 3 tbsp toasted pecan pieces

Broccoli with Caramelized Shallots

• 1 1/2 tsp olive oil
• 1 tbsp butter
• 4 large shallots, thinly sliced
• 1 bunch broccoli (about 1 1/2 pounds), cut into florets
• 1 tbsp toasted pecan pieces