1 pound butter, room temperature
2 Tablespoons hot garlic sauce
2 Tablespoons Sriracha sauce (or any Asian hot chile sauce)
2 Tablespoons honey
1 Tablespoon garlic, finely chopped
1 head Napa cabbage, finely shredded
1 carrot, finely julienned
1 bunch green onions, julienned on a hard bias
1 cup mayonnaise
Juice and zest of 2 limes
½ cup fresh mint leaves, chiffonaded
canola oil , for frying
4 soft shell crabs
all-purpose flour, for dredging
buttermilk, for dredging
For the glaze:
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.
For the slaw:
In another large mixing bowl, combine all ingredients. Stir to incorporate and season with salt to taste.
For the crabs:
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.
A fuller German Riesling such as the Darting Dürkheimer Michelsberg Riesling Kabinett 2003