Heat butter in a pan.
Add the chopped onion and saute for a minute.
Tip in the green chillies and garlic.
Saute till the raw smell goes.
Add the rice and fry for 3-5 minutes.
Pour 1 cup of hot stock and stir the rice mixture on medium heat.
As the liquid is absorbed, pour bit more of the stock and keep stirring.
Continue the process till the rice is almost cooked, but has a bite to it.
Add the crab met and mix well.
The consistency of the dish should be creamy and moist.
Squeeze the lime juice and mix well.
Garnish with chopped spring onion and parmesan cheese and serve immediately.