Here is a recipe for calamari with spicy anchovy mayonnaise. The unusual thing is not the anchovy mayo, but the fact that the calamari is coated with graham cracker crumbs. The chef says that "the sugar in graham cracker crumbs caramelizes so quickly that it gives the outside a light golden crisp before the calamari has a chance to overcook." I'm just adventurous enough to want to try that, yet not quite brave enough to make calamari on my own.
