Soft Shell Crab Salad With A Fennel Bouillabaise Vinaigrette Recipe

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2 ounces Pernod or Richard

3 ounces seasoned all purpose flour

1 pinch saffron

1 teaspoon tomato paste

1 cup lobster stock

1 large cleaned soft shell crab

1/4 pound assorted Asian green mix

1 large bulb of fennel, cleaned and julienned

3 ounces seasoned rice wine vinegar

6 ounces olive oil

5 ounces whole butter

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