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Put the oil and shallots in a large, microwaveable container with a pinch of salt and stir well. Cover with a lid or cling film and cook on high for 1 min. Add the white wine and cook for another 1 min uncovered. Stir in the rice and stock, season well, then cover. Cook for another 10 mins, stirring every 2-3 mins. Mix in the brown crabmeat and the lemon juice, cover and cook for a final 2 mins, stirring halfway. Add the mascarpone, check the seasoning and add a splash of hot water if the risotto is too thick. Leave covered for another 1 min.
Meanwhile, make the toasts and salsa. Toast the baguette slices in a toaster or under the grill. Rub each piece with the garlic clove and drizzle with oil. Combine the white crabmeat and chilli, and season well. For the salsa, mix all the ingredients in a bowl, or blitz to a pesto consistency in a mini blender.
To serve, divide the risotto between bowls and drizzle over the salsa. Top each toast with a mound of chilli crab and put two on top of each bowl (serve any extras on the side). Scatter over a few rocket leaves and drizzle with a little more oil before serving.