Soft-Shell Crab Sandwiches With Pancetta And Remoulade

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1/2 cup mayonnaise

3 cornichons, finely chopped

1 tablespoon minced red onion

2 teaspoons chopped tarragon

1 teaspoon capers, chopped

1 teaspoon Dijon mustard

Salt and freshly ground pepper

4 slices of pancetta (2 ounces)

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

4 jumbo soft-shell crabs

All-purpose flour, for dusting

4 large brioche buns, split and toasted

One 5-ounce bunch of arugula, trimmed

1 large tomato, thinly sliced

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