Broiled Crab Backs With Fiery Pepper Sauce

Recipe Ingredients

		For The Sauce
1		Yellow onion - minced (small)
3		Green onions - minced
1/4 cup	23g / 0.8oz	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	5ml	Salt
1/2 teaspoon	2.5ml	Chopped fresh thyme
3/4 cup	177ml	Water
2 tablespoons	30ml	White wine vinegar
1/4 cup	59ml	Fresh lime juice
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Chopped fresh cilantro
		For The Crabs
4 tablespoons	60ml	Vegetable oil
1 tablespoon	15ml	Soy sauce
1		Garlic clove - crushed
1/4 cup	27g / 1oz	Finely-chopped celery
1 cup	62g / 2.2oz	Finely-chopped yellow onion
1		Parsley - finely chopped
3		Green onions - minced
3 sections		Fresh thyme - finely chopped
1 tablespoon	15ml	Lime juice
2 tablespoons	30ml	Tomato paste
1/4 teaspoon	1.3ml	Crushed red pepper
1/2 lb	227g / 8oz	Lump crabmeat - picked over for
		Cartilage and shells
1/4 cup	59ml	Water
1/4 cup	36g / 1.3oz	Bread crumbs
		Salt - to taste
		Optional
6		Cleaned crab backs (shells) - for stuffing
		= (or ramekins)

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E57) - from the TV FOOD NETWORK

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