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Add a photoRaciónes: 6
Ingredientes
- 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)
Direcciones
- 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 mix in the bowl and stir. Allow to cold. 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 minced cilantro. Serve drizzled over the stuffed crabmeat mix.
- Preheat the broiler.
- In a skillet, heat the vegetable oil over medium-high heat. Add in the soy sauce, garlic, celery, onion, parsley, scallions, and thyme, and cook, stirring, for 2 min, till vegetables are begin to soften.
- Add in the lime juice and cook for 2 min. Add in the tomato paste, crushed red pepper, crabmeat, and water and stir to mix well. Add in 3 Tbsp. of the bread crumbs and salt, and stir to combine.
- Remove from the heat and with a spoon divide the crab mix proportionately among the 6 crab shells. Sprinkle lightly with the remaining Tbsp. of bread crumbs and broil till golden on top, about 3 to 4 min. Serve with the sauce spooned over the top.
- This recipe yields 6 appetizer portions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 6 servings | |
| Calories 191 | |
| Calories from Fat 126 | 66% |
| Total Fat 14.21g | 18% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 34mg | 11% |
| Sodium 717mg | 30% |
| Potassium 343mg | 10% |
| Total Carbs 7.68g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.03g | 2% |
| Protein 9.08g | 15% |
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