Crispy Soft-Shell Crab With Chili Glaze And Mint Coleslaw

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Washington Post


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1 cup low-fat mayonnaise

1/2 teaspoon salt, plus more as needed

1/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes

2 teaspoons red wine vinegar

Juice of 1 medium lime (at least 2 teaspoons)

1 large jalapeƱo pepper, stemmed, seeded and finely chopped (3 to 4 tablespoons)

1 bunch scallions (white and light-green parts), minced (1/2 to 3/4 cup)

1 small Napa cabbage, cut into thin slices (about 4 cups)

Leaves from 1 small bunch mint, torn into large pieces (3/4 cup)

1 large carrot, peeled and grated (3/4 to 1 cup)

16 tablespoons (2 sticks) unsalted butter, at room temperature

2 tablespoons Vietnamese garlic chili sauce, such as Taste of Thai brand

1 tablespoon Asian-style (spicy) chili sauce, such as sriracha

1 tablespoon honey

2 medium cloves garlic, minced (about 2 1/2 teaspoons)

1/2 teaspoon cayenne pepper

1 teaspoon crushed red pepper flakes, preferably seedless (Asian)

1 teaspoon freshly squeezed lemon juice (from 1/2 lemon)

1/2 teaspoon salt

Peanut oil, for frying

4 soft-shell crabs, cleaned (see NOTE)


Freshly ground black pepper

3 cups low-fat buttermilk

2 cups flour

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