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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/2 lb. broccoli rabe, whole, blanched, refreshed
3 tbsp. plus 1/4 cup extra-virgin olive oil
24 scallions or spring onions, root end trimmed
1/2 cup sweet vermouth
1/4 cup sundried tomatoes, soaked 10 minutes in
1/2 cup boiling water
1 tbsp. capers
12 sm. soft shell crabs
2 tbsp. balsamic vinegar
Freshly ground black pepper, to taste
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Directions:
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Preheat grill. Remove florets from broccoli rabe and cut stems and leaves into 1-inch pieces. In a 10-inch to 12-inch sauté pan, heat 3 tbsp. extra-virgin olive oil until just smoking. Toss scallions and cook 2 minutes, stirring often until just wilted. Add broccoli rabe and sweet vermouth and continue cooking 2 to 3 minutes, until scallions are quite soft. Season with salt and pepper. Set aside and allow to cool to room temperature.
In a blender, add sundried tomatoes, soaking water, balsamic vinegar, capers and 1/4 cup extra-virgin olive oil and blend until smooth, approximately 1 minute. Remove from blender and set aside.
Clean soft shell crabs by cutting off face and removing gills. Season with black pepper and place onto grill. Cook until crisp and bright-red (approximately 5 minutes each side).
Meanwhile, divide rabe/scallion mixture among 4 plates. Place 3 crabs on each plate, drip 2 tbsp. tomato pesto around crabs and serve immediately.
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