Soft-Shell Crab Sandwiches With Avocado, Fennel & Remoulade Sauce

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2 heads fennel

Juice of 1 lemon

4 soft-shell crabs (ask your fishmonger to clean them for you)

Salt and pepper to taste

1/2 cup flour

1 cup yellow cornmeal

2 eggs, lightly beaten

1/2 cup peanut oil

8 slices sourdough bread, lightly toasted on one side

1/2 cup Remoulade Sauce (see recipe)

2 ripe avocados, pitted, peeled and sliced

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