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1
Make the slaw: Trim and peel the daikon, then shred on the large holes of a box grater.
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2
Transfer to a colander and squeeze dry.
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3
Whisk the lime juice and honey in a medium bowl.
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4
Add the cilantro and daikon; season with salt and pepper and toss to combine.
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5
Refrigerate the slaw until ready to serve.
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6
Make the aioli: Combine the mayonnaise, sambal oelek and tomato paste in a small bowl.
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7
Grate in the garlic, season with salt and pepper and stir to combine.
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8
Clean the crabs (if live): Cut off the front of each crab just behind the eyes and mouth using kitchen shears; remove any yellow matter from the inside with your fingers, if desired.
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9
Grab one of the pointy ends of the top shell and peel it back to reveal the gills; cut out the gills and discard.
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10
Repeat on the other side.
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11
Flip the crab over and pull back the small flap known as the apron.
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12
Use your fingers to pull it off.
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13
Cook the crabs: Put the flour in a shallow dish and season with salt and pepper.
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14
Dredge the crabs in the seasoned flour, turning to coat both sides; shake off the excess flour and set aside.
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15
Melt the butter in a large skillet over medium heat and swirl the pan until the foaming stops.
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16
Add the crabs to the pan and cook until they start to turn an orange-red color, about 3 minutes per side.
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17
Remove to a paper towel-lined plate to drain and season immediately with salt.
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18
Build your sandwich: Set your rolls cut-side down in the same pan and cook until golden.
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19
Slather the roll tops with some of the chile aioli.
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20
Sandwich a hot crab and a scoop of slaw on each roll.
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21
Photograph by David Malosh
