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

Reviews & Comments 3

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    " It was excellent "
    juels ate it and said...
    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.
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    " It was excellent "
    greekgirrrl ate it and said...
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    " It was excellent "
    bluewaterandsand ate it and said...
    Fabulous recipe. Not many people like Squid but I think they would if they tasted it.
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