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Broiled Crab Backs with Fiery Pepper Sauce
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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
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.
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Other Recipes from this Episode
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