Soft-Shell Crabs With Tomato Compote

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3 pounds medium tomatoes

5 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1/2 teaspoon coriander seeds

1/2 teaspoon cumin seeds

3 cloves garlic, thinly sliced

1 tablespoon chopped peeled ginger

2 tablespoons chopped fresh basil and/or cilantro

Vegetable oil, for frying

2 cups polenta

1 cup whole milk

8 large fresh soft-shell crabs, cleaned

Lime wedges, for serving

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