Shrimp And Crab Salad With Edamame And Tarragon

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3 tbsp mayonnaise

3 tbsp sour cream

2 tbsp freshly squeezed lemon juice (about 1/2 lemon)

1/2 tsp freshly grated lemon zest

1 1/4 lb chilled cooked shrimp, tails removed

12 oz dungeness or blue crabmeat

1 1/2 C cooked shelled chilled edamame (soybeans), or frozen edamame, thawed

2 scallions (white and green parts), finely chopped

1 tbsp chopped fresh tarragon

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