Crab Stuffed Squid With Rosemary Vinaigrette
From wolfpackjack 15 years agoIngredients
- -- 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
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
People Who Like This Dish 4
- foodfight Atlanta, GA
- juels Clayton, NC
- darlenel West St Paul, MN
- bluewaterandsand GAFFNEY, SC
- jo_jo_ba Oshawa, CA
- greekgirrrl Long Island, NY
- wolfpackjack Raleigh, NC
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 4 people-
Fabulous recipe. Not many people like Squid but I think they would if they tasted it.
bluewaterandsand in GAFFNEY loved it -
OMG! SOOOOOOOOOOOOOOOOOOOO GOOD!!
greekgirrrl in Long Island loved it -
This sounds yummy! So where do you get your squid in Raleigh? I actually love squid, I make salad out of it, but mostly use canned squid that I get at the Russian store in Raleigh.
juels in Clayton loved it
Reviews & Comments 3
-
All Comments
-
Your Comments