Recipe - Grilled Soft Shell Crabs With Braised Scallions Etc

One half pound Broccoli rabe, blanched,;
refreshed and left whole
3 tablespoon Extra virgin olive oil; plus
One fourth cup
24 Scallions or spring onions,;
root end trimmed
One half cup Sweet vermouth
One fourth cup Sundried tomatoes, soaked 10
minutes in One half cup boiling
water
2 tablespoon Balsamic vinegar
1 tablespoon Capers
12 Prime or small soft shell
crabs

Preheat grill.

Remove florets from broccoli rabe and cut stems and leaves into 1inch
pieces. In a 10inch to 12inch 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 One fourth 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
Recipe By :MOLTO MARIO SHOW #MB5669

Posted to MCRecipe Digest V1 #258

Date: Fri, 25 Oct 1996 14:26:07 0400

From: Meg Antczak meginny@node1.frontiernet.net