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Published in Bon Appetit magazine's reader request section in the February 2012 issue. This recipe comes from chef Kevin Roberts at The Black Sheep restaurant in Richmond, VA. It's a great party option for vegans, vegetarians and people with shellfish allergies.
Units: US | Metric
Serving Size: 1 (207 g)
Servings Per Recipe: 8
The following items or measurements are not included:
crab boil seasoning