Crab-Stuffed Squid with Rosemary Vinaigrette
From wolfpackjack 15 years ago
- 45 minutes to make
- Serves 4
Although frozen squid is fine for this dish, fresh squid has a more delicate texture and will produce a better result.
Ingredients
- -- For the vinaigrette -- shopping list
- A few drops of freshly squeezed lemon juice shopping list
- 2 tablespoons red wine vinegar shopping list
- 1 teaspoon finely chopped garlic shopping list
- 1 tablespoon dijon-style mustard shopping list
- 1 teaspoon finely chopped rosemary leaves shopping list
- 6 tablespoons olive oil shopping list
- salt shopping list
- Freshly ground black pepper shopping list
- -- For the squid -- shopping list
- 1 tablespoon olive oil shopping list
- 1 tablespoon finely chopped onion shopping list
- 1 tablespoon finely chopped celery shopping list
- 1 teaspoon finely chopped garlic shopping list
- 6 ounces lump crabmeat shopping list
- salt, plus more as needed shopping list
- Freshly ground white or black pepper shopping list
- 1/2 cup dry white wine shopping list
- 1/4 cup plain fine dried bread crumbs shopping list
- 1 teaspoon chopped thyme leaves shopping list
- 1 pound squid tubes cleaned shopping list
- after every ingredient shopping list
How to make it
- For the vinaigrette:
- Combine the lemon juice, vinegar, garlic, mustard and rosemary in a small bowl.
- Slowly whisk in the olive oil until incorporated.
- Season with salt and pepper to taste.
- For the squid:
- Heat the oil in a medium saute pan or skillet over medium heat. Add the onion, celery and garlic; cook, stirring, for about 2 minutes, until the onion and celery are translucent.
- Add the crabmeat, stirring gently to keep the lumps intact; season with salt and pepper to taste.
- Add the wine and cook for 4 minutes, until it has reduced so that the pan is almost completely dry.
- Sprinkle the bread crumbs in the mixture so that it lightly binds together. Add the thyme, stirring gently to combine. Taste and adjust the seasoning, adding salt and pepper as necessary.
- Remove from the heat and let the mixture cool.
- Preheat the oven to 350 degrees. Have several toothpicks and a shallow baking dish at hand.
- Use your hands to stuff the cooled mixture in the squid tubes, filling them halfway; use the toothpicks to close each squid tube.
- Place the filled tubes in the baking dish and drizzle a little of the rosemary vinaigrette over them.
- Bake for 15 to 18 minutes, then pull the toothpicks out of the squid, which should be opaque.
- Transfer the squid tubes to a serving platter and spoon half of the vinaigrette over them; serve the remaining vinaigrette at the table.
- From chef Rob Klink at the Oceanaire Seafood Room
People Who Like This Dish 2
- lunasea Orlando, FL
- angelinaw St Louis, MO
- wolfpackjack Raleigh, NC
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The Rating
Reviewed by 2 people-
You have another winner with this one, Dave m'dear. I love fresh squid and with your crab-veggie stuffing and that flavorful vinaigrette....well, it just sounds so fresh and delicious. I'll be trying this one soon and toasting you with a glass of w...more
lunasea
in Orlando loved it
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I love the flavor combinations! Your recipe sounds so wonderful but lite! Thanks for sharing and high five!
angelinaw
in St Louis loved it
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