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Stuffed Calamari


  • 2 green onions, finely chopped
  • 12 calamari tubes
  • 6 cloves garlic, minced
  • 1/2 pound chopped cooked shrimp meat
  • 1/2 pound cooked crabmeat, diced
  • 1 tablespoon lemon juice
  • 3/4 cup butter
  • 12 ounces cream cheese, cut into cubes
  • 2 cloves garlic, minced
  • 3 cups milk
  • 10 ounces freshly grated Parmesan cheese
  • 1 pinch ground black pepper
  • 3/4 cup freshly grated Romano cheese
  • 1 (8 ounce) package linguine pasta


  • Preheat the oven to 350° F (175° C).
  • Rinse the calamari tubes and pat dry.
  • In a large bowl, stir together the onions, 6 cloves of the garlic, shrimp, crabmeat and lemon juice.
  • Spoon some of this mixture into each squid tube and seal the ends by ‘sewing’ with a toothpick.
  • Arrange in a single layer in the bottom of a 9×13 inch baking dish and set aside.
  • Melt the butter in a saucepan over medium heat.
  • Stir in cream cheese and 2 cloves of garlic.
  • Cook and stir until cream cheese has melted.
  • Gradually whisk in the milk.
  • Cook until heated through and remove from the heat to stir in parmesan cheese and pepper.
  • Pour mixture over all of the calamari tubes in the baking dish.
  • Sprinkle about 2 tablespoons of romano cheese on top of each one.
  • Bake uncovered until the cheese is browned and sauce is bubbly.
  • While the calamari is baking, bring a large pot of lightly salted water to a boil.
  • Add linguine pasta, and cook until al dente, about 8 minutes. Drain.
  • Serve the stuffed calamari and sauce over a bed of linguine.

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