In a large saucepan over medium heat, soften the shallots in 1/4 cup (55 g) of the butter. Add the broth, lemon juice and honey. Bring to a boil and cook for 2 minutes. Add the remaining butter and simmer until melted.
Add the crab and simmer gently until warmed through. Coat the crab pieces with the broth.
Serve in a large serving bowl or directly out of the pan.