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