Broiled Crab Backs with Fiery Pepper Sauce

• 1 small yellow onion, minced
• 3 green onions, minced
• 1/4 cup minced red bell pepper
• 2 garlic cloves, minced
• 1 scotch bonnet or habanero, seeded and minced, or 1 tablespoon prepared scotch bonnet pepper sauce
• 1 teaspoon salt
• 1/2 teaspoon chopped fresh thyme
• 3/4 cup water
• 2 tablespoons white wine vinegar
• 1/4 cup fresh lime juice
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh cilantro
• 4 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 clove garlic, crushed
• 1/4 cup finely chopped celery
• 1 cup finely chopped yellow onion
• 1 bunch parsley, finely chopped
• 3 green onions, minced
• 3 sprigs fresh thyme, finely chopped
• 1 tablespoon lime juice
• 2 tablespoons tomato paste
• 1/4 teaspoon crushed red pepper
• 1/2 pound lump crabmeat, picked over for cartilage and shells
• 1/4 cup water
• 1/4 cup bread crumbs
• Salt
• 6 cleaned crab backs (shells), for stuffing (optional), or ramekins

1. In a heatproof bowl, combine the onions, scallions, bell peppers, garlic, peppers, salt, and thyme.
2. In a small non-reactive saucepan combine water and vinegar and bring to a boil.
3. Pour over the onion mixture in the bowl and stir.
4. Allow to cool.
5. Stir in the lime juice and vegetable oil.
6. (The sauce can be prepared up to this point 2 days in advance, tightly covered, and refrigerated.)
7. Before serving, bring to room temperature and stir in the chopped cilantro.
8. Serve drizzled over the stuffed crabmeat mixture.
9. Preheat the broiler.
10. In a skillet, heat the vegetable oil over medium-high heat.
11. Add the soy sauce, garlic, celery, onion, parsley, scallions, and thyme, and cook, stirring, for 2 minutes, until vegetables are begin to soften.
12. Add the lime juice and cook for 2 minutes.
13. Add the tomato paste, crushed red pepper, crabmeat, and water and stir to mix well.
14. Add 3 tablespoons of the bread crumbs and salt, and stir to combine.
15. Remove from the heat and with a spoon divide the crab mixture evenly among the 6 crab shells.
16. Sprinkle lightly with the remaining tablespoon of bread crumbs and broil until golden brown on top, about 3 to 4 minutes.
17. Serve with the sauce spooned over the top.

yellow onion, green onions, red bell pepper, garlic, scotch, salt, thyme, water, white wine vinegar, lime juice, vegetable oil, fresh cilantro, vegetable oil, soy sauce, clove garlic, celery, yellow onion, parsley, green onions, thyme, lime juice, tomato paste, red pepper, lump crabmeat, water, bread crumbs, salt, crab backs

Taken from www.foodnetwork.com/recipes/emeril-lagasse/broiled-crab-backs-with-fiery-pepper-sauce-recipe.html (may not work)