Grilled Soft Shell Crabs With Braised Scallions, Etc

Directions

1. Preheat grill.
2. 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.
3. 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.
4. Place 3 crabs on each plate, drip 2 Tbsp. tomato pesto around crabs and serve immediately.
5. Yield: 4 servings