I used the body of rather small squid. The stuffing is lump crab meat (not canned), minced shallot, minced fresh tarragon (from our garden) and basil. I seasoned it with salt and pepper. The proportions are sort of arbitrary as I made it. Stuff 2/3 of the squid body with the crab meat stuffing and close it with a tooth pick. I sauteed it in a frying pan with a bit of olive oil for 3 minutes on each side and added a small pat of butter and then put the frying pan in a 450F oven for 3 minutes to complete the cooking. Since there was stuffing left, I added a bit of mayonnaise and Dijon mustard and made small crab cakes as well.