Step 1

over medium heat saute garllic and shallots in 2 tbsp of butter until garlic and shallots have softened. then add in heavy cream and reduce by half

Step 2

Turn heat to low and then begin whisking in butter 2 tbsp at a time until the sauce is smooth. finally gently fold in the crabmeat, avaid breaking up the lumps as much as possible. finish off the sauce with the parsley. Sauce is complete as soon as the crabmeat is warmed. Do not raise heat or butter will seperate from the sauce