Soft Shell Crab Sandwiches with Napa Cabbage Slaw

For the slaw

• 1/4 head Napa cabbage, thinly sliced
• 1 carrot, peeled and grated
• 2 scallions, thinly sliced on the bias
• 1 lime, juiced or more to taste
• 1 teaspoon granulated sugar
• Extra virgin olive oil to taste
• 1 teaspoon black sesame seeds
• 2 tablespoons fresh cilantro, rough chopped
• Salt and pepper to taste

For the spicy mayo

• 1/2 cup mayonnaise
• 1 to 2 teaspoons Sriracha
• Salt to taste

For the crabs

• 4 live, soft shell crabs
• Salt and pepper to taste
• 1 cup cornstarch
• 2 tablespoons grapeseed oil

For the sandwiches

• 4 brioche buns, lightly toasted
• 1 ripe avocado, thinly sliced

1. 1

   To make the slaw, mix together all of the ingredients in a medium-size bowl and season with salt and pepper to taste. Refrigerate until ready to use.

2. 2

   To prepare the spicy mayo, whisk together the mayonnaise and Sriracha in a small bowl, and season with salt to taste. Refrigerate until ready to use.

3. 3

   To clean the crabs, hold the crab in one hand, and with a pair of scissors in your other hand, cut off the front of the crab, about 1/2 inch behind the eyes and mouth. Squeeze out the contents of the sack located directly behind the cut you just made.

4. 4

   Lift one pointed end of the crab’s outer shell, and remove and discard the gills. Repeat on the other side.

5. 5

   Turn the crab over and snip off the small flap known as the apron. Season the crabs with salt and pepper to taste.

6. 6

   Heat a large sauté pan over medium-high heat and add the grapeseed oil.

7. 7

   In a shallow dish, measure the cornstarch and dredge the crabs through the starch on each side, shaking off any access.

8. 8

   Sauté the crabs, presentation side down first, until golden brown and crisp, 3 to 4 minutes. Tip: Be careful when sautéing the crabs because they could potentially pop and splatter oil. Flip the crabs over and cook on the second side until golden brown and crisp.

9. 9

   Transfer to rack set over a sheet tray to keep crisp or a paper towel-lined plate.

10. 10

    To assemble the sandwiches, spread the spicy mayo on the top and bottom buns.

11. 11

    Space a spoonful of the slaw on the bottom bun followed by the crispy crabs. Top with avocado slices and the remaining buns.