Softshell Crab Sandwiches with Rémoulade Slaw | Saveur

Ingredients

• ¹⁄₂ cup mayonnaise
• 2 tbsp. Creole mustard
• 1 tbsp. prepared horseradish
• 1 tbsp. chopped parsley
• 2 tsp. fresh lemon juice
• ¹⁄₄ tsp. sweet paprika
• ¹⁄₂ shallot, minced
• Tabasco, to taste
• Kosher salt and freshly ground black pepper, to taste
• ¹⁄₄ head red cabbage, cored and shredded
• ¹⁄₂ cup flour
• ¹⁄₂ cup yellow cornmeal
• ¹⁄₄ tsp. cayenne pepper
• 1 cup milk
• 2 eggs
• Canola oil, for frying
• 2 large softshell crabs or 4 small ones, cleaned
• 2 brioche buns, halved
• 2 tbsp. unsalted butter, melted
• 2 cups watercress