Panzanella With Crab

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1 1/2 tablespoons chopped fresh basil

1 1/2 tablespoons extravirgin olive oil

2 teaspoons chopped fresh mint

2 teaspoons red wine vinegar

1/4 teaspoon salt

1/4 teaspoon fennel seeds

2 1/2 cups chopped tomato

1/2 cup vertically sliced red onion

4 1/2 ounces whole wheat French bread, torn into 1-inch pieces (about 4 cups)

2 (6-ounce) cans lump crabmeat (such as Chicken of the Sea), drained and shell pieces removed

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