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

Name: Soft-shell Crabs with Broccoli Rabe and Sun-dried Tomato Pesto: Molecche con Rapini
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 454 grams broccoli rabe, trimmed; 1 Tbsp capers; 59 milliliters extra-virgin olive oil; 12 smalls (prime) soft-shell crabs; 4 servings Salt and freshly ground black pepper; 8 smalls scallions or small spring onions, root ends trimmed and sliced; 59 milliliters sun-dried tomatoes (not oil-packed); 118 milliliters sweet red vermouth; 118 milliliters boiling water

If you want to add more dairy free recipes to your recipe box, Soft-shell Crabs with Broccoli Rabe and Sun-dried Tomato Pesto: Molecche con Rapini might be a recipe you should try. This recipe serves 4. This main course has 2528 calories, 36g of protein, and 147g of fat per serving. This recipe covers 47% of your daily requirements of vitamins and minerals. Head to the store and pick up salt and pepper, broccoli rabe, capers, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Preheat the grill.

Equipment you will use

Grill

Bring a large pot of salted water to a boil. Prepare an ice bath. Trim away the bottom inch of the broccoli rabe stems. Blanch the broccoli rabe in the boiling water for 1 minute, then drain and plunge into the ice bath to cool.

Ingredients you will need

Broccoli Rabe

Water

Ice

Equipment you will use

Pot

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

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

Ingredients you will need

Sun Dried Tomatoes

Water

Equipment you will use

Bowl

In a 10 to 12-inch saute pan, heat 3 tablespoons of the olive oil over medium-high heat until just smoking. Toss in the scallions and cook, stirring often, until just wilted, about 2 minutes.

Ingredients you will need

Olive Oil

Green Onions

Equipment you will use

Frying Pan

Add the broccoli rabe and vermouth and cook until the scallions are quite soft, 2 to 3 minutes. Season with salt and pepper. Set aside to cool to room temperature.

Ingredients you will need

Salt And Pepper

Broccoli Rabe

Green Onions

Vermouth

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. Set aside.

Ingredients you will need

Sun Dried Tomatoes

Olive Oil

Vinegar

Capers

Water

Equipment you will use

Blender

To clean the soft-shell crabs, cut off the eyes and mouth. Season with black pepper. Grill, turning once, until crisp and red, about 5 minutes on each side.

Ingredients you will need

Black Pepper

Equipment you will use

Grill

Divide the broccoli rabe mixture among 4 plates.

Ingredients you will need

Broccoli Rabe

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

Ingredients you will need

Sundried Tomato Pesto

Equipment

Ingredients

Servings:

2Tbsps

balsamic vinegar 454grams

broccoli rabe, trimmed 1Tbsp

capers 59milliliters

extra-virgin olive oil 12smalls

("prime") soft-shell crabs 4servings

Salt and freshly ground black pepper 8smalls

scallions or small spring onions, root ends trimmed and sliced 59milliliters

sun-dried tomatoes (not oil-packed)118milliliters

sweet red vermouth 118milliliters

boiling water

Recommended wine: Chardonnay, Riesling, Pinot Grigio

Chardonnay, Riesling, and Pinot Grigio are my top picks for Crab. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. You could try Cycles Gladiator Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 13 dollars per bottle.

Cycles Gladiator Chardonnay

The aromatics really jump out of the glass. Papaya, peaches, andpineapple on the nose with just a hint of toasted oak. Nectarines and other stone fruit on the forepalate. Ripe, round flavors of peach juice and pineapple. Soft acidity and a lush texture wrap around the tongue towards the back of the palate.Pairs with rich, creamy flavors such as scallops in an orange beurre blanc. Also chicken alfredo, seafood fettuccine, or any pasta smothered in a cream sauce.