Crab-Stuffed Squid With Rosemary Vinaigrette

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Washington Post


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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


Freshly ground black pepper

1 tablespoon olive oil

1 tablespoon finely chopped onion

1 tablespoon finely chopped celery

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

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