Grilled Soft Shell Crabs With Braised Scallio

Grilled Soft Shell Crabs With Braised Scallio

Yield: 4 Servings

1 no ingredients

1/2 lb broccoli rabe, blanched, --

refreshed and left whole

3 TB extra virgin olive oil --

plus 1/4 cup

scallions or spring onions,

root end trimmed

1/2 c sweet vermouth

1/4 c sundried tomatoes, soaked 10

minutes -- in 1/2 cup=

boili

2 TB balsamic vinegar

1 TB capers

prime or small soft shell

crabs

Preheat grill.

Remove florets from broccoli rabe and cut stems and leaves into 1-inch

pieces. In a 10-inch to 12-inch saute pan, heat 3 tablespoons 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, about 1 minute. Remove from blender

and set aside.

Clean soft shell crabs by cutting off face and removing. Season with

black pepper and throw onto grill. Cook until crisp and bright red

(about 5 minutes each side). Meanwhile, divide rabe/scallion mixture

among 4 plates. Place 3 crabs on each plate, drip 2 tablespoons

tomato pesto around crabs and serve immediately.

Yield: 4 servings