Softshell Crab Sandwich with Collard Slaw | Saveur

Ingredients

• 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
• 8 softshell crabs, cleaned
• 2 cups flour
• ¹⁄₃ cup olive oil
• 3 tbsp. unsalted butter
• 4 buns, toasted