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Ingredients
- 1/2 lb Broccoli rabe, blanched,, refreshed and left whole
- 3 Tbsp. Extra virgin extra virgin olive oil, plus 1/4 c.
- 24 x Scallions or possibly spring onions,, root end trimmed
- 1/2 c. Sweet vermouth
- 1/4 c. Sundried tomatoes, soaked 10 min in 1/2 c. boiling water
- 2 Tbsp. Balsamic vinegar
- 1 Tbsp. Capers
- 12 x Prime or possibly small soft shell crabs
Directions
- Preheat grill.
- Remove florets from broccoli rabe and cut stems and leaves into 1-inch pcs. In a 10-inch to 12-inch saute/fry pan, heat 3 Tbsp. extra virgin extra virgin olive oil till just smoking. Toss scallions and cook 2 min, stirring often till just wilted. Add in broccoli rabe and sweet vermouth and continue cooking 2 to 3 min, till scallions are quite soft. Season with salt and pepper. Set aside and allow to cold to room temperature. In a blender, add in sundried tomatoes, soaking water, balsamic vinegar, capers and 1/4 c. extra virgin extra virgin olive oil and blend till 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 till crisp and bright red (about 5 min each side). Meanwhile, divide rabe/scallion mix among 4 plates.
- Place 3 crabs on each plate, drip 2 Tbsp. tomato pesto around crabs and serve immediately.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 771g | |
| Calories 737 | |
| Calories from Fat 373 | 51% |
| Total Fat 42.34g | 53% |
| Saturated Fat 5.83g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 404mg | 17% |
| Potassium 1547mg | 44% |
| Total Carbs 53.86g | 14% |
| Dietary Fiber 15.4g | 51% |
| Sugars 22.91g | 15% |
| Protein 14.11g | 23% |
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