This dish transforms humble soft shell crabs into a gourmet experience with a bright, tangy tomato-caper pesto and sweet, braised scallions. The crabs are grilled until crisp and bright red, offering a delightful crunch that contrasts beautifully with the tender broccoli rabe and wilted spring onions. The homemade pesto, blended with sweet vermouth and balsamic, adds a deep, complex flavor profile that elevates the seafood. Perfect for a special weeknight dinner or a summer gathering, this recipe balances rich, savory notes with fresh acidity. It’s an elegant yet approachable main course that showcases simple, high-quality ingredients.
Grilled Soft Shell Crabs With Braised Scallions
Description
This dish transforms humble soft shell crabs into a gourmet experience with a bright, tangy tomato-caper pesto and sweet, braised scallions. The crabs are grilled until crisp and bright red, offering a delightful crunch that contrasts beautifully with the tender broccoli rabe and wilted spring onions. The homemade pesto, blended with sweet vermouth and balsamic, adds a deep, complex flavor profile that elevates the seafood. Perfect for a special weeknight dinner or a summer gathering, this recipe balances rich, savory notes with fresh acidity. It&# 226;ÂÂs an elegant yet approachable main course that showcases simple, high-quality ingredients.Ingredients
Directions
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Preheat your grill to medium-high heat.
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Clean the soft shell crabs by removing their faces and gills, then season them with black pepper.
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While the grill heats, remove florets from the blanched broccoli rabe and cut stems and leaves into 1-inch pieces.
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Trim the root ends from 24 scallions or spring onions.
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In a 10-inch to 12-inch sauté pan, heat 3 tablespoons of extra virgin olive oil over medium-high heat until just smoking.
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Add the scallions to the pan and cook for 2 minutes, stirring often, until they begin to wilt.
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Add the broccoli rabe pieces and 1/2 cup of sweet vermouth to the pan.
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Continue cooking for 2 to 3 minutes, until the scallions are quite soft and the greens are tender.
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Season the vegetable mixture with salt and pepper to taste, then remove from heat and let cool to room temperature.
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Meanwhile, soak sun-dried tomatoes in 1/2 cup of boiling water for 10 minutes, then drain, reserving the soaking water.
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In a blender, combine the soaked sun-dried tomatoes, 1/4 cup of the reserved soaking water, 2 tablespoons of balsamic vinegar, 1 tablespoon of capers, and 1/4 cup of extra virgin olive oil.
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Blend the mixture until smooth, about 1 minute, to create the tomato pesto.
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Place the seasoned soft shell crabs onto the preheated grill.
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Grill the crabs for about 5 minutes per side, or until they are crisp, bright red, and cooked through.
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Divide the braised scallion and broccoli rabe mixture among 4 plates.
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Place 3 grilled crabs on top of the greens on each plate.
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Drizzle 2 tablespoons of the tomato-caper pesto around the crabs and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 19.3kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 18.7mg1%
- Total Carbohydrate 4.0g2%
- Dietary Fiber 1.5g6%
- Sugars 1.0g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
