Grilled Squid Recipe from Cru Nantucket

There’s a very special place at the end of Straight Wharf in Nantucket. For the past ten years, Cru Nantucket Oyster Bar has been building a mythical reputation. Not only is the food mouth-wateringly spectacular, but it’s also one heck of a good time. Oh, and did we mention the harbor view and the who’s who on the reservation list? When on ACK dining at Cru is a must! So, when Cru told us they were previewing a new dish and would share the recipe, we did a backflip from excitement. So, if you can’t get to Cru anytime soon, try making their grilled squid at home. We also just love the explanation and motivation behind the new menu item.

Cru Nantucket
Cru Nantucket


with gigante beans, wild watercress & red onion vinaigrette 

We love serving locally caught Nantucket squid here at CRU Nantucket. Being on an island 30 miles out to sea here in New England, we are lucky enough to have access to the greatest squid in the world. Sweet and tender, long-cooked, flash sautéed or grilled and of course fried, it’s the perfect summer seafood. It’s plentiful and sustainably fished. We have chosen to serve it simply to allow it to really shine. It is first marinated in lemon and lime zest with a splash of olive oil. Then, the squid is cooked over a hot grill and tossed with the pre-marinated gigante beans, and finished with some peppery greens, a squeeze of lemon juice, and a sprinkle of espelette. 

It is the perfect dish to kick off the summer season. We recommend adding it to your next al fresco menu to enjoy with friends and a chilled glass of our house favorite Domaines Ott rosé. 

CRU GRILLED SQUID  with gigante beans, wild watercress & red onion vinaigrette
with gigante beans, wild watercress & red onion vinaigrette

Grilled Squid Recipe from Cru Nantucket


Serves 4


  • 12 medium tubes and tentacles Nantucket squid 
  • 1 lemon zested 
  • 1 lime zested
  • 2 T olive oil 


  • 1/3 cup good red wine vinegar
  • 1 cup olive oil 1 medium red onion
  • small diced Salt and pepper 
  • 1 Clove of garlic finely minced 


  • 1 10 ounce can gigante beans or butter beans 
  • 8 ounces watercress or arugula 
  • 1 lemon
  • Fllaky sea salt 
  • Espellette pepper

INSTRUCTIONS for Grilled Squid Recipe from Cru Nantucket

  1. Prepare ingredients the night before serving.

    The night before serving, combine all squid ingredients and marinate overnight or for 12 hours. Make the vinaigrette and toss with gigante beans and also allow to marinate overnight.

  2. Grill the squid.

    Remove the squid from the marinade and grill over a hot charcoal, wood, or gas-burning grill until charred on all sides and tender to the touch.

  3. Prepare squid for plating.

    Slice the tubes after grilling, and toss with the beans mixture.

  4. Plate the squid.

    Divide the mixture between four plates and top each with a handful of greens. Garnish with a squeeze of lemon and a sprinkle of flay sea salt and espellette pepper.

  5. Prepare to enjoy!

    Finally, pour some glasses of a crisp rose and serve immediately. Cheers!

This article originally appeared in The Mazer Group’s Luxury Listings Newsletter. For more stories like this and great real estate eye candy, subscribe to

The Mazer Group – Boston’s Luxury Listings Professional Real Estate Agents

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