-
1
In a small saucepan, boil the vinegar over moderately high heat until reduced by half.
-
2
Transfer to a large heatproof bowl and let cool, then stir in the honey.
-
3
Add the cabbage, onion and carrot, season with salt and black pepper and toss well.
-
4
Let stand at room temperature for 15 minutes, stirring occasionally.
-
5
Add the mayonnaise, 2 tablespoons of the mustard, the chives, parsley and cayenne and season again with salt and black pepper.
-
6
In a small bowl, combine the remaining 1 tablespoon of mustard with the creme fraiche
-
7
In 2 large skillets, cook the bacon over moderately high heat until crisp, about 6 minutes.
-
8
Transfer to paper towels to drain.
-
9
Reserve the bacon fat in the skillets.
-
10
Spread the flour on a large plate.
-
11
Lightly dust the crabs with the flour.
-
12
Warm the bacon fat over moderately high heat until shimmering.
-
13
Add the crabs to the skillets and cook, turning once, until golden, about 8 minutes.
-
14
Drain on paper towels and season lightly with salt.
-
15
Arrange the bacon on the bottom half of the baguette and mound the slaw on top.
-
16
Arrange the fried crabs on the sandwich as close together as possible and drizzle with the mustard creme fraiche.
-
17
Close the sandwich and use a serrated knife to carefully cut it into 10 pieces.
-
18
Serve immediately, with lemon wedges for seasoning.
