Broiled Crab Backs With Fiery Pepper Sauce Recipe

• 1 sm yellow onion chopped
• 3 x green onions chopped
• 1/4 c. chopped red bell pepper
• 2 x garlic cloves chopped
• 1 x scotch bonnet or possibly habanero seeded, chopped (or possibly 1 tbspn prepared scotch bonnet pepper sauce)
• 1 tsp salt
• 1/2 tsp minced fresh thyme
• 3/4 c. water
• 2 Tbsp. white wine vinegar
• 1/4 c. fresh lime juice
• 2 Tbsp. vegetable oil
• 2 Tbsp. minced fresh cilantro
• 4 Tbsp. vegetable oil
• 1 Tbsp. soy sauce
• 1 x garlic clove crushed
• 1/4 c. finely-minced celery
• 1 c. finely-minced yellow onion
• 1 bn parsley finely minced
• 3 x green onions chopped
• 3 sprg fresh thyme finely minced
• 1 Tbsp. lime juice
• 2 Tbsp. tomato paste
• 1/4 tsp crushed red pepper
• 1/2 lb lump crabmeat picked over for cartilage and shells
• 1/4 c. water
• 1/4 c. bread crumbs Salt to taste
• 6 x cleaned crab backs (shells) for stuffing (or possibly ramekins)

Directions