Sunday, August 15, 2010

Small squid stuffed with crab meat イカのカニ肉詰め

Squid body is a perfect structure to be stuffed. I saw this recipe in "Takashi's noodles" and wanted to try it for sometime. Instead of serving this on the top of squid ink pasta, I simply served it as an appetizer on a bed of baby arugula with a wedge of lemon. The flavor profile is not particularly Japanese but this can be served with any drink including sake.

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.

When it slightly cooled, I removed the toothpick and sliced. This is a nice dish and especially the tarragon favor comes through nicely. The freshness of the crab meat appears to be most important. Our crab was not the best. On balance, this is an easy dish to make as long as you have the ingredients. This will pair nicely with a cold white wine such as good crisp Sauvignon Blanc with some acidity but we had it with cold sake, which also went well.


Sae said...

This has to be my favorite posting thus far.

It doesn't look like you used a binding agent like eggs, how does the stuffing hold up as you slice?

Uncle N said...

No binding agent but as you cook the squid body shrinks a bit and the crab stuffing expands. It hold together without any problem .