Soft-Shell Crabs In Bacon On Arugula With Mustard Vinaigrette

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2 teaspoons wine vinegar

1 1/2 teaspoons grainy or Dijon mustard

3/4 teaspoon salt

Fresh-ground black pepper

2 1/2 tablespoons olive oil

8 soft-shell crabs, cleaned

16 slices bacon (about 3/4 pound)

1/2 cup flour

3 tablespoons cooking oil

1 1/2 quarts arugula leaves (from about two 1/4-pound bunches)

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