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Marinated soft-shell crabs with zucchini and sweet peppers from The Trellis Cookbook: Contemporary American Cooking in Colonial Williamsburg (page 10) by Marcel Desaulniers
- scallions
- basil
- red bell peppers
- soft-shell crabs
- dill
- tarragon
- zucchini
- olive oil
- dry white wine
- jalapeño chiles
- white vinegar
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