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InstructionsSeparate the tubes and the tentacles of the calamari. Reserve the tubes but chop the tentacles and reserve. Check the crabmeat for any shells. Reserve the clean crab meat. Stuffing: Press enough stuffing into each tube to fill 1 inch from the opening. During the cooking, the calamari will shrink - if there is too much stuffing they will burst. Secure the opening with a large toothpick. The calamari can now be grilled and served with fresh lemon wedges. |
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