701 Saint Charles Avenue
New Orleans, LA 70130
(504) 524-4114

Chili Glazed Soft-Shelled Crab with Napa Cabbage Slaw
Chef Donald Link of Herbsaint – New Orleans, LA
Adapted by StarChefs

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
  • Salt
  • 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 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.

Wine Pairing:
A fuller German Riesling such as the Darting Dürkheimer Michelsberg Riesling Kabinett 2003