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 gills. Season with black pepper and place 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.

This recipe yields 4 servings.

Comments: The original recipe title as listed is "Grilled Soft Shell Crabs With Braised Scallions, Broccoli Rabe And Dried Tomato Pesto".

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