Italian Seafood Salad

Ingredients

• 1 teaspoon finely grated lemon zest, plus ½ cup fresh lemon juice (from 3 lemons), plus wedges for serving
• ½ teaspoon sugar, plus 6 tablespoons, separated
• Kosher salt and freshly ground pepper
• ½ teaspoon finely minced garlic (1 small clove)
• ¾ cup extra-virgin olive oil
• ¼ cup finely chopped fresh flat-leaf parsley, plus 1 cup whole leaves
• 1 pound small squid, cleaned, bodies cut into ½-inch-thick rings and tentacles halved
• 1 pound large shrimp, peeled and deveined
• 1 pound mussels, cleaned
• 1 small bulb fennel, quartered and thinly sliced (2 cups)
• 1 small red or orange bell pepper, finely chopped (1 cup)
• 2 ribs celery, finely chopped (1 cup)
• 1 pound lump crabmeat, picked over

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