Buffalo Soft-Shelled Crabs, Mustard Ranch Dressing, Homemade Buffalo Sauce, Local Radishes, and Fennel Slaw
Sweat the onions, garlic, and dried chilies in a rondeau. Add the tomatoes, vinegar, honey, and salt. Bring to boil and simmer for 30 minutes. Purée in a Vita-Prep and slowly add the butter until the mixture is smooth.
Combine all the ingredients and whisk together.
Dredge the crabs in the flour, and deep fry at 350ºF for 3 minutes or until crispy. Remove the crabs from the oil and toss in a bowl with 1 ounce of the buffalo sauce.
Plate the crabs with the radishes, fennel, and ranch dressing on the side.