Grilled Soft-Shell Crabs With Lemon Mayonnaise And Apple-Fennel Salad

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1/4 cup plus 2 tablespoons apple cider vinegar

1/4 cup extra-virgin olive oil, plus more for brushing

2 tablespoons pink peppercorns, coarsely chopped

1 teaspoon celery seeds

4 Granny Smith apples—peeled, cored and very thinly sliced, preferably on a mandoline

2 fennel bulbs—trimmed, cored and very thinly sliced, preferably on a mandoline

Salt and freshly ground pepper

1 1/2 cups mayonnaise

3 tablespoons fresh lemon juice

Finely grated zest of 1 lemon

16 soft shell crabs, cleaned

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