Broiled Crab Backs With Fiery Pepper Sauce

Broiled Crab Backs With Fiery Pepper Sauce
Broiled Crab Backs With Fiery Pepper Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • FOR THE 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, minced (or 1 tbspn 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

  • FOR THE CRABS:

  • 4

    tablespoons vegetable oil

  • 1

    tablespoon soy sauce

  • 1

    garlic clove 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 to taste

  • OPTIONAL:

  • 6

    cleaned crab backs (shells) for stuffing (or ramekins)

Directions

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

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