Broiled Crab Backs with Fiery Pepper Sauce

1. 1

   In a heatproof bowl, combine the onions, scallions, bell peppers, garlic, peppers, salt, and thyme.

2. 2

   In a small non-reactive saucepan combine water and vinegar and bring to a boil.

3. 3

   Pour over the onion mixture in the bowl and stir.

4. 4

   Allow to cool.

5. 5

   Stir in the lime juice and vegetable oil.

6. 6

   (The sauce can be prepared up to this point 2 days in advance, tightly covered, and refrigerated.)

7. 7

   Before serving, bring to room temperature and stir in the chopped cilantro.

8. 8

   Serve drizzled over the stuffed crabmeat mixture.

9. 9

   Preheat the broiler.

10. 10

    In a skillet, heat the vegetable oil over medium-high heat.

11. 11

    Add the soy sauce, garlic, celery, onion, parsley, scallions, and thyme, and cook, stirring, for 2 minutes, until vegetables are begin to soften.

12. 12

    Add the lime juice and cook for 2 minutes.

13. 13

    Add the tomato paste, crushed red pepper, crabmeat, and water and stir to mix well.

14. 14

    Add 3 tablespoons of the bread crumbs and salt, and stir to combine.

15. 15

    Remove from the heat and with a spoon divide the crab mixture evenly among the 6 crab shells.

16. 16

    Sprinkle lightly with the remaining tablespoon of bread crumbs and broil until golden brown on top, about 3 to 4 minutes.

17. 17

    Serve with the sauce spooned over the top.

* Per serving · 4 servings · Values may vary.