Crispy Soft-Shelled Crabs with Bean Salad

INGREDIENTS

• Coarse salt
• 1 1/2 cups beans or peas, such as butter beans, crowder peas, green beans, cranberry beans, snap peas, or other fresh beans or peas
• 4 cups roughly chopped heirloom tomatoes or halved cherry or grape tomatoes
• Freshly ground black pepper
• 1/2 cup torn basil leaves
• 2 large eggs
• 2 cups milk
• 2 cups all-purpose flour
• 1 tablespoon cornstarch
• Pinch of cayenne pepper
• 8 soft-shelled crabs
• Peanut oil, for frying
• 3 tablespoons olive oil
• Garlic Mayonnaise