Yield: 2-4 Servings

Ingredients:

Glaze:

• 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

Slaw:

• 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

Method:
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