Raos Seafood Salad Recipes
RAO'S SEAFOOD SALAD
Steps:
- Holding the tentacles, run warm water into the pan. Under the running water, gentle rub between the palms of your hands, pushing the black specks and colored skin from the tentacles. Drain well and pat dry. Combine the rings and tentacles in a colander. Cover with a damp cloth and set aside to drain for about 20 minutes. Refrigerate if not using immediately. Peel, de-vein, remove tails, and butterfly shrimp. Cover with water and bring to a boil in a small saucepan. Immediately remove from heat, drain, and refresh in cold running water. Gently press in a clean kitchen towel to dry well. Cut into quarters. If not using immediately, cover with a damp towel and refrigerate. In a nonreactive bowl, whisk together the oil, remaining lemon juice, garlic, parsley, and salt and pepper to taste. Add shrimp and squid to the oil mixture. Toss to coat. Using a slotted spoon, remove seafood from oil mixture and place on a serving plate. Add crabmeat to oil mixture and very gently turn to coat. Using a slotted spoon, remove crab from the oil mixture and gently fold into the shrimp-squid mixture. Add lobster to the oil mixture. Gently toss to coat. Using a slotted spoon, remove lobster from oil mixture and place on top of salad. Discard garlic from oil mixture. Pour remaining oil mixture over salad and serve immediately, garnished with lemon wedges.
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