Shrimp-And-Crab Finger Scampi

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2 tablespoons canola oil

20 large fresh shrimp, peeled and deveined

1 cup dry white wine

20 large crab fingers or crab claws

3/4 cup unsalted butter, cut into pieces

3 tablespoons finely chopped fresh parsley

2 tablespoons fresh lemon juice

Kosher salt

Freshly ground white pepper

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