Soft-shell Crabs with Broccoli Rabe and Sun-dried Tomato Pesto: Molecche con Rapini

1. 1

   Preheat the grill.

2. 2

   Bring a large pot of salted water to a boil.

3. 3

   Prepare an ice bath.

4. 4

   Trim away the bottom inch of the broccoli rabe stems.

5. 5

   Blanch the broccoli rabe in the boiling water for 1 minute, then drain and plunge into the ice bath to cool.

6. 6

   Drain again, pat dry, and cut into 1-inch pieces.

7. 7

   Meanwhile, in a small bowl, soak the sun-dried tomatoes in the boiling water for 10 minutes.

8. 8

   In a 10 to 12-inch saute pan, heat 3 tablespoons of the olive oil over medium-high heat until just smoking.

9. 9

   Toss in the scallions and cook, stirring often, until just wilted, about 2 minutes.

10. 10

    Add the broccoli rabe and vermouth and cook until the scallions are quite soft, 2 to 3 minutes.

11. 11

    Season with salt and pepper.

12. 12

    Set aside to cool to room temperature.

13. 13

    In a blender, combine the sun-dried tomatoes, with their soaking water, the vinegar, capers, and the remaining 1/4 cup olive oil and blend until smooth, about 1 minute.

14. 14

    Set aside.

15. 15

    To clean the soft-shell crabs, cut off the eyes and mouth.

16. 16

    Season with black pepper.

17. 17

    Grill, turning once, until crisp and red, about 5 minutes on each side.

18. 18

    Divide the broccoli rabe mixture among 4 plates.

19. 19

    Place 3 crabs on each plate, drip 2 tablespoons of the sun-dried tomato pesto around the crabs, and serve immediately.

No additional tips available.