Place the sea stock in a medium sauce pan over med/low heat.

In a large skillet, heat the olive oil and butter over med/hi.

Add the onion, peppers and celery.

Saute until soft.

Add the risotto and toast lightly for a minute or so.

Add the old bay seasoning, lemon juice and white wine.

Stir until the liquid is absorbed.

Add one ladle of the stock and stir until absorbed.

Repeat until all the stock is incorporated.

Season with salt and freshly ground black pepper to taste.

Turn the heat off and stir in half of the crab meat.

Set aside.

Combine the rest of the crab meat in a small bowl with the egg and panko.

Place another skillet over high heat and add the oil.

Make small (1 oz) patties with the crab mixture and fry in the oil until browned on both sides.

Dish out the risotto mixture and top each serving with a crab patty.

Garnish with freshly chopped chives.