Grilled Soft Shell Crabs with Braised Scallions and Broccoli Rabe

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

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
2 tbsp. balsamic vinegar
1 tbsp. capers
12 sm. soft shell crabs
Freshly ground black pepper, to taste

INSTRUCTIONS

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.

CHEF COMMENTS

No comments are available.

Tagged: italian, seafood add tags

Have you made it? What'd you think?

Log in to review this recipe.