Yellow Corn-Coated Softshell Crabs with Red-Chile Mustard Sauce Served on Watercress

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Red Chile Mustard Sauce:

2 tablespoons olive oil

1 Spanish onion, finely chopped

1 tablespoon finely chopped garlic

2 tablespoons pasilla chile powder

3 tablespoons ancho chile powder

1/2 cup white wine

1 cup heavy cream

3 tablespoons whole grain mustard

Salt and freshly ground pepper

Yellow Corn Softshell Crabs:

2 cups all purpose flour

2 cups yellow cornmeal (course grind)

4 large eggs, lightly beaten

Salt and freshly ground pepper

16 live softshell crabs, cleaned

1/2 cup olive oil

4 tablespoons unsalted butter

3 cups watercress

2 tablespoons balsamic vinegar

2 tablespoons olive oil