Peaches bring out the subtle sweetness of crab, while a drizzle of orange-coriander syrup and thin slices of chile add some spice.
Make the syrup: Bring orange juice, sugar, and coriander to a boil in a medium saucepan, stirring until sugar dissolves. Remove from heat, and let cool, covered, for about 30 minutes. Strain mixture through a fine sieve into a bowl, and stir in lime juice.
Make the salad: Combine peaches, chile, shallot, mint strips, and 1 cup orange-coriander syrup in a bowl. Let stand for 30 minutes.
Drizzle crab with oil in a bowl, and season with salt and pepper. Transfer peach mixture to bowl with crab using a slotted spoon; reserve syrup. Add mesclun, basil, and remaining tablespoon mint leaves, and gently toss. Drizzle 1/2 cup reserved syrup and some more oil over top of salad. Season with salt and pepper. Serve with baguette.