Recipe - Raos Seafood Salad

1 pound Fresh; small squid
(calamari) with tentacles,
cleaned
2 cup Lemon juice
4 tablespoon Salt
8 lg Shrimp
1 cup Finequality olive oil
2 Garlic cloves; peeled and
halved
1 teaspoon Chopped italian parsley
Salt and pepper; to taste
1 cup Jumbo lump crabmeat
1 pound Cooked fresh lobster meat
6 Lemon wedges

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

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Recipe by: the new “Rao's Cookbook.”

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 28, 1998