In a large pot over high heat, boil 2 quarts salted water. Fill second pot with ice water; set aside. While waiting for water to boil, to a medium bowl, add and mix to combine 1 cup olive oil, vinegar, 1 teaspoon Dijon, lemon juice, and tarragon
. Set aside. Finely dice
celery, fennel and red onion
. Set aside. Toss shrimp in boiling water. Turn off heat and let shrimp
steep for 3 minutes, then strain
and immediately plunge into ice water to cool. Cut into 1/4-inch pieces. Place crab, scungilli, and shrimp in a large bowl and lightly toss with celery, fennel
, and red onion. Cover with vinaigrette
and toss. Season with salt and pepper. Refrigerate.
Slice calamari into 1/4-inch pieces and steep
. To make aioli, place garlic, 1 tablespoon Dijon, egg yolks, anchovies
and chili in food processor
while slowly streaming in 1 cup olive oil. When the mixture becomes thick and smooth, add lemon zest
and 1 teaspoon black pepper. Salt, to taste, and refrigerate until ready to serve.
Combine the 2 flours in a medium bowl. Add salt and pepper, to taste. In a large Dutch oven
or heavy bottomed pot, heat oil to 375 degrees F. Lightly dredge
the calamari through the flour. Shake off any excess flour and place immediately in fryer. Cook until crispy and golden brown. Remove from oil and let drain
on a paper towel lined plate.