This is my own creation developed over years of trying different ways to prepare Calamari. The combination of Calamari stuffed with Crabmeat prepared in a Marinara Sauce, melts in your mouth and can be used as an appetizer or a main course.
Ingredients – (Serves Two)
4 Cleaned Calamari Tubes (Tentacles Optional)
¼ lb. Jumbo Lump Crabmeat
2 Celery Stalks
1 White Onion
2 Cloves Garlic
¼ Stick of Butter
¼ Cup of Olive Oil
½ Cup of Freshly Shaved Parmesan Cheese
¾ Cup of seasoned or unseasoned breadcrumbs
1 Tablespoon Crushed Red Pepper
4 Large Heirloom or Comparable Tomatoes OR
1 Can of Crushed Tomatoes in Puree
Heat Olive Oil in a 10-12” fry pan until hot. Add finely chopped (I use a food processor), garlic, white onion, and celery. Add basil, oregano, salt and black pepper and sauté until all contents are soft. Add ¼ stick of butter and blend until melted. Add the Lump Crabmeat and mix thoroughly with the contents. Add breadcrumbs to the mix but be careful not to over power. Once all ingredients are mixed, add the fresh shaved parmesan cheese and mix until melted into the stuffing. Set stuffing aside.
Get the Fresh Tomatoes and cut into cubes. If fresh tomatoes are not available, use 1 can of chopped or crushed tomatoes in Puree. Heat a sauce pan with ¼ Cup Olive Oil and add one clove of chopped garlic, dried Italian Seasoning, Salt and Pepper. Add the fresh or canned tomatoes to the pan and bring to a high boil. Once the tomatoes are boiling, lower the heat and reduce for about 20 minutes to obtain a nice rich sauce.
Stuff the Calamari tubes with the Crab Stuffing all the way to the end. Secure the Calamari Tubes with two toothpicks crossed so the stuffing does not seep out. Place all four tubes in a baking dish; add the tomato sauce and bake fully covered for 25 minutes at 360 degrees. Remove from baking dish put two tubes per plate. Pour tomato sauce from the baking dish over Calamari, and garnish with Hot Crushed Red Pepper (Optional) Fresh Parsley and Fresh Shaved Parmesan. (BE SURE TO REMOVE TOOTHPICKS BEFORE SERVING)
NOTE: I am used to making this recipe for 10-12 persons, so slight adjustments may have to be made to the ingredient amounts and seasoned to taste