Rao's Seafood Salad

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(Make this … or else!)

**scroll to the bottom of this recipe for an alternate version

1 lb. Fresh small Squid (Calamari), with tentacles, cleaned
1 cup jumbo lump crab meat
8 large shrimp
1 lb. cooked fresh lobster meat
2 cups fresh lemon juice
4 tablespoons of salt
Rao’s Extra Virgin Olive Oil
2 garlic cloves, peeled and halved
1 teaspoon chopped Italian parsley
6 lemon wedges
Salt and Pepper to taste

Separate squid bodies and tentacles, as they must be cooked in different water to keep the tentacles from coloring the rings. Place 1 quart cold water in a saucepan. Add squid bodies, 1/4 cup fresh lemon juice and 2 tablespoons salt. Place 1 quart cold water in a saucepan. Add squid tentacles, 3/4-cup fresh lemon juice and 2 tablespoons of salt. Bring both pots to a boil. Lower heat and cook until squid are very tender, about 5 minutes.

Remove from heat and refresh in cold water. Drain the bodies, pat dry and cut into rings.

Under running water, gently rub, pushing the black specks and colored skin from the tentacles. Drain well and pat dry. Combine the rings and tentacles in a colander and drain. Refrigerate if not using immediately.

Peel, devein, and cover shrimp with water and bring to a boil in a small saucepan. Immediately remove from the heat, and refresh in cold, water. Cut into quarters.

Whisk together the oil, remaining lemon juice, garlic, parsley, salt and pepper to taste.

Add shrimp and squid to the oil mixture.  Toss to coat. Add crabmeat and lobster and turn gently to coat. Remove and discard garlic cloves. Refrigerate until serving. Garnish with lemon wedges.


Cook seafood as instructed and add Rao’s Seafood Salad Marinade and Dressing


--Recipe courtesy of Nancy Ellison & Rao's


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