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Grilled lump backfin crabmeat on sun-dried tomato fettuccine and chive fettuccine from The Trellis Cookbook: Contemporary American Cooking in Colonial Williamsburg (page 12) by Marcel Desaulniers

  • chives
  • cornmeal
  • tomatoes
  • apple cider vinegar
  • all-purpose flour
  • vegetable oil
  • egg yolks
  • sun-dried tomatoes in oil
  • backfin crabmeat

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