Bring 2 cups water and stock concentrate to a gentle simmer in a small pot over low heat. Wash and dry all produce. Mince or grate garlic. Halve, peel, and mince shallot. Pour tomatoes and their juices into a medium bowl; using your hands, crush tomatoes into small pieces. Zest and quarter lemon.

Heat a large drizzle of olive oil In a large pan over medium heat. Add garlic. Set aside 1 tsp shallot; add the rest to pan. Cook until fragrant, about 2 minutes. Stir in rice, oregano, a pinch of salt, and 1/4 tsp chili flakes (add up to 1/4 tsp more if you like spicy food). Stir until rice is translucent, about 30 seconds.

Add stock, 1/2 cup at a time, to pan with rice, stirring after each addition. Allow rice to absorb most of stock before adding more. Repeat process until rice is just al dente, 20-25 minutes. Add crushed tomatoes, 1/2 tsp sugar, and 1/2 tsp salt. Increase heat to medium high and cook until creamy, 5-7 minutes. Turn off heat.

Once risotto has simmered for 10 minutes, heat a large drizzle of olive oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Add crab cakes and cook until browned and crispy, 4-6 minutes per side. Turn off heat.

In a second medium bowl, whisk together the juice from 2 lemon wedges, a large drizzle of olive oil, reserved shallot, 1/4 tsp sugar, and a pinch of salt and pepper. Toss in mixed greens until thoroughly coated. Place 2 TBSP butter in a small microwave-safe bowl. Microwave on high until just softened, about 10 seconds (if melted, start over). Stir in half the lemon zest, a pinch of remaining chili flakes, and salt.

Stir Parmesan and 1 TBSP butter into pan with risotto; season with salt and pepper. Divide between bowls. Top with crab cakes and lemon chili butter. Sprinkle with remaining lemon zest if desired. Serve with salad and remaining lemon wedges on the side.