Chili Glazed Soft-Shelled Crab with Napa Cabbage Slaw

Adapted by
Yield: 2-4 Servings


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
Soft shell crabs
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 Soft Shell 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.