Clean soft shell crab by removing the gills and the eyes. Season 3 to 4 ounces of all purpose flour with salt and pepper to taste, remembering that crab have a certain amount of salt. I also like to add cayenne pepper for spice. Then, dredge the cleaned crab in flour, making sure to pat off all excess. In a saucepan with 3 ounces of whole butter, cook crab on medium heat until golden brown on both sides. Arrange Asian greens on a plate. In a saucepan melt 2 ounces of butter. Add fennel, white wine, lobster stock, tomato paste, and saffron. Cook uncovered until reduced to a glaze. Remove fennel with a slotted spoon and place on the salad.

Make remaining liquid into a vinaigrette by adding vinegar and Pernod then slowly whisk in olive oil. Drizzle vinaigrette on salad until dressed. Then place hot, crisp crab on salad. Garnish with fried fennel tops.