By Brigit Binns
Make the sauce
Bring a large pot of water to a boil. In a large frying pan over medium heat, melt the butter with the oil. Add the leek and shallot and sauté until softened, about 7 minutes. Add the crabmeat and cook, stirring occasionally, until just warmed through, about 4 minutes. Add the wine and cook until the wine evaporates slightly, about 1 minute.