Crab-Stuffed Squid With Rosemary Vinaigrette 2.000

Len Spoden for The Washington Post

Chef on Call May 21, 2008

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

Servings: 2
  • For the vinaigrette
  • A few drops of freshly squeezed lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon finely chopped garlic
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon finely chopped rosemary leaves
  • 6 tablespoons olive oil
  • Salt
  • Freshly ground black pepper
  • For the squid
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped onion
  • 1 tablespoon finely chopped celery
  • 1 teaspoon finely chopped garlic
  • 6 ounces lump crabmeat
  • Salt, plus more as needed
  • Freshly ground white or black pepper, plus more as needed
  • 1/2 cup dry white wine
  • 1/4 cup plain fine dried bread crumbs
  • 1 teaspoon chopped thyme leaves
  • 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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Recipe Source

From chef Rob Klink at the Oceanaire Seafood Room downtown.

Tested by Tom Wilkinson.

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