1⁄2 cup mayonnaise
1 1⁄2 tsp. bread and butter pickles, finely chopped
1 1⁄2 tsp. fresh lemon juice
1 1⁄2 tsp. minced sweet onion, such as Vidalia
1⁄2 tsp. garlic powder
1⁄2 tsp. chile flakes
1⁄2 cup chile sauce
1⁄2 cup ketchup
3 tbsp. prepared horseradish
1 tbsp. fresh lemon juice
2 tsp. Asian hot sauce, such as Sriracha
1⁄2 cup apple cider vinegar
3 tbsp. sugar
2 tbsp. canola oil
1⁄2 tsp. celery seed
1⁄8 tsp. dry mustard
1⁄2 small head green cabbage, shredded
2 tbsp. minced parsley
6 leaves collard greens, stemmed and thinly sliced
1 medium carrot, peeled and coarsely grated
1⁄2 small onion, coarsely grated
Kosher salt and freshly ground black pepper, to taste
FOR THE CRABS:
8 softshell crabs, cleaned
Kosher salt and freshly ground black pepper, to taste
2 cups flour
1⁄3 cup olive oil
3 tbsp. unsalted butter
4 buns, toasted
Make the tartar sauce: Combine mayonnaise, pickles, lemon juice, onion, garlic powder, chile flakes, salt, and pepper in a bowl; refrigerate 3 hours. Make the cocktail sauce: Whisk the chile sauce, ketchup, horseradish, lemon juice, and hot sauce in a bowl; cover and refrigerate 1 hour. Make the coleslaw: Whisk vinegar, sugar, oil, celery seeds, and mustard in a large bowl; add parsley, collards, carrot, onion, salt, and pepper and mix well. Cover and refrigerate 1 hour before serving. Cook the crabs: In a large bowl, whisk together the flour, salt, and pepper; set aside. Coat crabs in flour mixture, shaking off excess. Heat oil and butter in a 12” skillet over medium-high; working in batches, fry crabs, turning once, until golden brown, 2-3 minutes. Transfer to paper towels and season with salt and pepper. To assemble the sandwich, slather tartar sauce and cocktail sauce on inside of buns; top each sandwich with 2 crabs and coleslaw.