Soft-Shell Crabs With Fennel And Mesclun Salad

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1 cup milk

Kosher salt and freshly ground pepper

8 medium soft-shell crabs (1 1/2 pounds)

1 fennel bulb (about 1 1/4 pounds), trimmed and cored, fronds reserved

3 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

1 tablespoon Pernod or other anise-flavored liqueur

1 tablespoon fresh lime juice

1/2 teaspoon sugar

6 tablespoons vegetable oil

All-purpose flour, for dredging

1/4 pound mesclun (8 cups)

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