Broiled Crab Backs With Fiery Pepper Sauce Recipe

• 1 sm yellow onion chopped
• 3 x green onions chopped
• 1/4 c. chopped red bell pepper
• 2 x garlic cloves chopped
• 1 x scotch bonnet or possibly habanero seeded, chopped (or possibly 1 tbspn prepared scotch bonnet pepper sauce)
• 1 tsp salt
• 1/2 tsp minced fresh thyme
• 3/4 c. water
• 2 Tbsp. white wine vinegar
• 1/4 c. fresh lime juice
• 2 Tbsp. vegetable oil
• 2 Tbsp. minced fresh cilantro
• 4 Tbsp. vegetable oil
• 1 Tbsp. soy sauce
• 1 x garlic clove crushed
• 1/4 c. finely-minced celery
• 1 c. finely-minced yellow onion
• 1 bn parsley finely minced
• 3 x green onions chopped
• 3 sprg fresh thyme finely minced
• 1 Tbsp. lime juice
• 2 Tbsp. tomato paste
• 1/4 tsp crushed red pepper
• 1/2 lb lump crabmeat picked over for cartilage and shells
• 1/4 c. water
• 1/4 c. bread crumbs Salt to taste
• 6 x cleaned crab backs (shells) for stuffing (or possibly 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 mix in the bowl and stir.
4. Allow to cold.
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 minced cilantro.
8. Serve drizzled over the stuffed crabmeat mix.
9. Preheat the broiler.
10. In a skillet, heat the vegetable oil over medium-high heat.
11. Add in the soy sauce, garlic, celery, onion, parsley, scallions, and thyme, and cook, stirring, for 2 min, till vegetables are begin to soften.
12. Add in the lime juice and cook for 2 min.
13. Add in the tomato paste, crushed red pepper, crabmeat, and water and stir to mix well.
14. Add in 3 Tbsp.
15. of the bread crumbs and salt, and stir to combine.
16. Remove from the heat and with a spoon divide the crab mix proportionately among the 6 crab shells.
17. Sprinkle lightly with the remaining Tbsp.
18. of bread crumbs and broil till golden on top, about 3 to 4 min.
19. Serve with the sauce spooned over the top.
20. This recipe yields 6 appetizer portions.

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

Taken from cookeatshare.com/recipes/broiled-crab-backs-with-fiery-pepper-sauce-93255 (may not work)