Calamari Ripieni stuffed with Crabmeat

2 1/2 lbs. cleaned Calamari, tubes should be 4-6 inches long)
1/2 lb. Crabmeat
1/4 cup extra virgin olive oil
3 Shallots, chopped
4 cloces Garlic, chopped
1/2 cup Breadcrumbs
2 tbsp. chopped Parsley
1 egg
Salt and Pepper to taste

1. Separate the tubes and the tentacles of the calamari

2. Reserve the tubes but chop the tentacles and reserve.

3. Check the crabmeat for any shells.

4. Reserve the clean crab meat.

For the Stuffing:

1. In a large skillet, heat the olive oil.

2. Saute the shallots and garlic until soft but not brown, add the chopped tentacles and cook until any extra liquid has evaporated and onl the oil remains.

3. Remove from heat and allow to cool.

4. Add the crabmeat, breadcrumbs, parsley, salt and pepper.

5. Taste this mixture, now for the seasoning, add the egg and mix well.

To Prepare the Dish:
1. Press enough stuffing into each tube to fill 1 inch from the opening.

2. Take care not to overstuff. During the cooking, the calamari will shrink - if there is too much stuffing they will burst.

3. Secure the opening with a large toothpick. (sandwhich pick)

4. The calamari can now be grilled and served with fresh lemon wedges.
OR:
Sear the calamari in a pan with hot olive oil, cover with a light tomato sauce and simmered until tender - serve this with spaghetti.

Spirito Grill -Weehawken, NJ