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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 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
• FOR THE CRABS:
• 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

Description

Broiled Crab Backs With Fiery Pepper Sauce

Emerils