Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

RAO’S SEAFOOD SALAD




Source of Recipe


Rao's Restaurant


List of Ingredients




1 lb. small squid (calamari)
¼ cup fresh lemon juice
2 tablespoons of salt
Rao’s Seafood Salad Marinade
1 cup jumbo lump crab meat
1 lb. fresh cooked lobster meat

Recipe



Clean calamari with tentacles. Tentacles and bodies must be cooked separately in cold water with lemon juice and salt. Cook until tender, drain, pat dry and cut into rings. Peel devein, remove tails and butterfly shrimp. Cover with water, bring to a boil, immediately remove from heat and refresh in cold running water. Drain. Cut into quarters. Place in bowl, add Rao’s Seafood Salad Marinade and squid. Toss to coat. Add crab meat, and lobster meat to marinade, remove and place on top of salad. Pour remaining marinade over salad and serve.