Chili Glazed Soft-Shelled Crab with Napa Cabbage Slaw
In an electric mixer or food processor, combine the butter, garlic sauce, Sriracha, honey, and chopped garlic. Blend until creamy and thoroughly incorporated. Season with salt and transfer to a large mixing bowl.
In another large mixing bowl, combine all ingredients. Stir to incorporate and season with salt to taste.
Heat oil to 350°F. Clean and thoroughly dry soft-shelled crabs. Season generously with salt and pepper. Dredge crabs in flour, then dip in buttermilk, then dredge again in flour. Deep fry until golden brown, about 3 minutes. Remove crabs from oil and drain on a sheet pan covered with paper towels. In a large mixing bowl, toss cooked crabs, one at a time, in chili butter until well coated. Serve atop slaw and garnish as desired.