Grilled Soft Shell Crabs with Braised Scallions, Broccoli Rabe and Dried Tomato Pesto

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
4 servings

Ingredients
  • 1/2 pound broccoli rabe, blanched, refreshed and left whole
  • 3 tablespoons extra virgin olive oil plus 1/4 cup
  • 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 tablespoons balsamic vinegar
  • 1 tablespoon capers
  • 12 prime or small soft shell crabs
Directions
  • 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 snipping off face and removing the skirt. Season with black pepper and place 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.


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