Take the cooked rice out of the refrigerator 30 minutes before completing this dish.

​Heat a small cast-iron skillet over medium heat. Add the butter and once that gets hot, add your garlic. Cook until the garlic is fragrant an just starting to turn light golden, about 1 1/2 minutes. Do not let it brown. Add the rice and salt, stir and reduce the heat to low. Cover and cook for 3 minutes, stirring every 30 seconds or so, until the rice is hot . Remove the lid and add the beaten egg yolks. Stir continuously for about 2 inutes. Don't let the egg yolks form a crust on the bottom of the pan - the idea is to coat all the rice with the egg and to let the egg yolks just set but not scramble. The rice should look moist. Add the crabmeat and cook for 30 seconds.

​Remove from the heat, cover and let rest for 1 minute  more prior to serving.