INGREDIENTS

INSTRUCTIONS

Preheat grill.  Remove florets from broccoli rabe and cut stems and
leaves into 1-inch  pieces. In a 10-inch to 12-inch saute pan, heat 3
tablespoons extra  virgin olive oil until just smoking. Toss scallions
and cook 2  minutes, stirring often until just wilted. Add broccoli
rabe and  sweet vermouth and continue cooking 2 to 3 minutes, until
scallions  are quite soft. Season with salt and pepper. Set aside and
allow to  cool to room temperature. In a blender, add sundried
tomatoes,  soaking water, balsamic vinegar, capers and 1/4 cup extra
virgin  olive oil and blend until 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 until
crisp and bright red  (about 5 minutes each side). Meanwhile, divide
rabe/scallion mixture  among 4 plates. Place 3 crabs on each plate,
drip 2 tablespoons  tomato pesto around crabs and serve immediately.
Yield: 4 servings Recipe By     :MOLTO MARIO SHOW #MB5669  Posted to
MC-Recipe Digest V1 #258  Date: Fri, 25 Oct 1996 14:26:07 -0400  From:
Meg Antczak <meginny@node1.frontiernet.net>

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