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Name: Raos Seafood Salad
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 tb Salt; 1 c Fine-quality olive oil; 2 c Lemon juice; 1 ts Chopped italian parsley; 1 c Jumbo lump crabmeat; 1 lb Cooked fresh lobster meat; 6 Lemon wedges; 2 Garlic cloves; peeled and; 1 lb Fresh; small squid; salt and pepper to taste; 8 lg Shrimp

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INGREDIENTS

4 tb Salt
1 c Fine-quality olive oil
2 c Lemon juice
1 ts Chopped italian parsley
1 c Jumbo lump crabmeat
1 lb Cooked fresh lobster meat
6 Lemon wedges
2 Garlic cloves; peeled and
1 lb Fresh; small squid
salt and pepper ; to taste
8 lg Shrimp

Servings

INSTRUCTIONS

1. Rinse squid in a colander under cold running water. Separate bodies and tentacles, as they must be cooked in different water to keep the tentacles from coloring the rings. 2. Place about 1 quart cold water in a medium pot. Add squid bodies, 1/4 cup fresh lemon juice, and 2 tablespoons salt. 3. Place about 1 quart cold water in a medium pot. Add squid tentacles, 3/4 cup fresh lemon juice, and 2 tablespoons salt. 4. Bring both pots to a rolling boil. Lower heat to a gentle boil and cook until squid are very tender, about 5 minutes. Yields: 6 servings. Air Date 4/28/98 To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 Recipe by: the new ?Raos Cookbook.? Posted to MC-Recipe Digest by Barb at PK on Apr 28, 1998

NOTES

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Raos Seafood Salad

4 tb Salt 
1 c Fine-quality olive oil 
2 c Lemon juice 
1 ts Chopped italian parsley 
1 c Jumbo lump crabmeat 
1 lb Cooked fresh lobster meat 
6  Lemon wedges 
2  Garlic cloves; peeled and 
1 lb Fresh; small squid 
  salt and pepper to taste
8 lg Shrimp

1. Rinse squid in a colander under cold running water. Separate bodies and  tentacles, as they must be cooked in different water to keep the tentacles  from coloring the rings.    2. Place about 1 quart cold water in a medium pot. Add squid bodies, 1/4  cup fresh lemon juice, and 2 tablespoons salt.    3. Place about 1 quart cold water in a medium pot. Add squid tentacles, 3/4  cup fresh lemon juice, and 2 tablespoons salt.    4. Bring both pots to a rolling boil. Lower heat to a gentle boil and cook  until squid are very tender, about 5 minutes.    Yields: 6 servings.    Air Date 4/28/98    To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA  Single recipes $3 / Yearly $14.95    Recipe by: the new ?Raos Cookbook.?    Posted to MC-Recipe Digest by Barb at PK  <abprice@wf.net> on Apr 28, 1998

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Nutrition

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Serving Size: 1 Serving (2660g)
Recipe Makes: 1 Servings

Calories: 617
Calories from Fat: 47 (8%)

Amt Per Serving		% DV

	Total Fat 5.3g	7 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 1.8g
Cholesterol 85.1mg		26 %
Sodium 298.8mg		10 %
Potassium 3160mg		83 %
Total Carbohydrate 200.7g		59 %
	Dietary Fiber 53.4g	214 %
	Sugars, other 147.3g
Protein 30.7g		44 %
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: 617

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