Crab-Stuffed Squid with Rosemary Vinaigrette

Although frozen squid is fine for this dish, fresh squid has a more delicate texture and will produce a better result.

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Name: Crab-stuffed Squid with Rosemary Vinaigrette
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: few drops freshly squeezed lemon juice; 2 tablespoons Red wine vinegar; 1 teaspoon garlic finely chopped; 1 tablespoon Dijon-style mustard; 1 teaspoon rosemary leaves finely chopped; 6 tablespoons olive oil; Salt; Freshly ground black pepper; 1 tablespoon olive oil; 1 tablespoon Onion finely chopped; 1 tablespoon celery finely chopped; 1 teaspoon garlic finely chopped; 6 ounces lump crabmeat; Salt plus more as needed; Freshly ground white or black pepper; 1/2 cup Dry white wine; 1/4 cup plain, fine dried bread crumbs; 1 teaspoon thyme leaves chopped; 1 pound squid tubes cleaned

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INGREDIENTS

For the vinaigrette
few drops freshly squeezed lemon juice
2 tablespoons Red wine vinegar
1 teaspoon garlic ; finely chopped
1 tablespoon Dijon-style mustard
1 teaspoon rosemary leaves ; finely chopped
6 tablespoons olive oil
Salt
Freshly ground black pepper
For the squid
1 tablespoon olive oil
1 tablespoon Onion ; finely chopped
1 tablespoon celery ; finely chopped
1 teaspoon garlic ; finely chopped
6 ounces lump crabmeat
Salt ; plus more as needed
Freshly ground white or black pepper
1/2 cup Dry white wine
1/4 cup plain, fine dried bread crumbs
1 teaspoon thyme leaves ; chopped
1 pound squid tubes ; cleaned

Servings

INSTRUCTIONS

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.

NOTES

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Crab-stuffed Squid with Rosemary Vinaigrette

For the vinaigrette
 few drops freshly squeezed lemon juice
2 tablespoons Red wine vinegar
1 teaspoon garlic finely chopped
1 tablespoon Dijon-style mustard
1 teaspoon rosemary leaves finely chopped
6 tablespoons olive oil
 Salt
 Freshly ground black pepper
 For the squid
1 tablespoon olive oil
1 tablespoon Onion finely chopped
1 tablespoon celery finely chopped
1 teaspoon garlic finely chopped
6 ounces lump crabmeat
 Salt plus more as needed
 Freshly ground white or black pepper
1/2 cup Dry white wine
1/4 cup plain, fine dried bread crumbs
1 teaspoon thyme leaves chopped
1 pound squid tubes cleaned

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.

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Nutrition

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Serving Size: 1 Serving (607g)
Recipe Makes: 2

Calories: 933
Calories from Fat: 438 (47%)

Amt Per Serving		% DV

	Total Fat 48.7g	65 %
	Saturated Fat 7.2g	36 %
	Monounsaturated Fat 31.7g
	Polyunsanturated Fat 6.6g
Cholesterol 629mg		194 %
Sodium 2525.9mg		87 %
Potassium 1184.5mg		31 %
Total Carbohydrate 29.4g		9 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 27.6g
Protein 85.9g		123 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 933

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