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Categories:
broccoli rabe extra-virgin olive oil scallions sweet vermouth sundried tomatoes balsamic vinegar capers prime
Viewed: 40 - Published at: 4 years agoIngredients
- 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
Method
- 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.
