Rinse the softshell crabs under cold water and pat dry with paper towels. In a bowl, mix flour, cornstarch, salt, and pepper. In another bowl, beat the eggs.

Coat and Fry

Dredge each crab in the flour mixture, dip into the beaten eggs, and then back into the flour mixture. Heat vegetable oil in a frying pan over medium-high heat. Fry the crabs for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.

Preparation of Chili Sauce

Make the Chili Sauce

In a blender, combine the Jimmy Nardello peppers, garlic, lime juice, brown sugar, and salt. Blend until smooth. Adjust seasoning as needed.

Preparation of Cabbage Slaw

Prepare the Slaw

In a large bowl, combine shredded cabbage, grated carrots, and candied walnuts. In a separate small bowl, whisk together ginger, rice vinegar, olive oil, and salt. Pour the dressing over the slaw and toss to combine.

Assembly

Serve

On a plate, lay down a generous scoop of the cabbage slaw, top with the fried softshell crab, and drizzle with the chili sauce.