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This seafood cornbread dressing is just like my Black grandma used to make, made even more indulgent with lobster, shrimp, and crab as an ode to the Third Coast's southern, creole, and cajun cuisines
It was calf-length, straight and decorated only by a few diagonal lines
One part acid vinegar, lemon juice or lime will all do the job here
I also like to nicely display the ingredients in serving bowls without the vinaigrette mixed in just yet and serve the sesame soy dressing on the side in small bowls
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