Heat stock in saucepan; keep at a low simmer. Heat olive oil in a heavy-bottomed saucepan, add shallots to oil, and cook, stirring, until translucent. Add rice, and cook, stirring 3 to 4 minutes.
Add wine to rice mixture. Cook, stirring, until wine is absorbed. Add 3/4 cup hot stock to rice stirring rice constantly. When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent. As rice nears doneness, keep adding smaller amounts of liquid but make sure it does not overcook. The final mixture should be thick enough to be the consistency of heavy cream.
Remove from heat. Stir in butter, Parmesan cheese, 1/3 of crab meat and sage; season with salt and pepper. Divide the mixture among four shallow bowls, mounding risotto in the center, sprinkle the Pomegranate seeds and pile the rest of the crab meat on top. Serve immediately.