2 c. shredded red cabbage
2/3 c. rice wine vinegar
2/3 c. white vinegar
1/2 c. sugar
1/2 tsp. red chili flakes
2 cloves garlic
1/2 c. chopped green onion

Put red cabbage in airtight container and set aside. In small, stainless steel saucepan, combine rice vinegar, white vinegar, sugar, red chili flakes, garlic and 2/3 c. water. Bring to simmer over medium-high heat. Pour the mixture over the cabbage. Cool to room temperature then cover with lid and refrigerate for 24 hours. After 24 hours, drain the cabbage and store in the refrigerator for up to three days.

1 c. mayonnaise
1 tbsp Thai chili sauce, such as Sriracha
2 tsp. lemon juice

In a medium bowl, combine mayonnaise, chili sauce and lemon juice. Whisk until fully blended. Refrigerate until ready to use.

1 lb lump/backfin crab meat
8 oz (1/2 lb) jumbo lump crab meat
1 1/2 c. breadcrumbs
1 1/2 c. mayojuana
2 tbsp chopped fresh dill
1 tbsp chopped fresh tarragon
Salt and pepper

Heat a large cast iron skillet over medium-high heat. In large bowl, add crab meats, breadcrumbs, mayojuana, dill, tarragon and salt and pepper. Mix until combined. Separate into four equal portions, shape into patties. Melt pad of butter in skillet. Grill patties in skillet until golden brown and cooked through, 3–4 minutes per side.

Butter, at room temperature
4 sandwich size ciabatta buns
1 c. arugula

Butter both halves of each bun, quickly toast them on the skillet. Spread about a tablespoon of Sriracha mayo on each bun, add a handful of arugula, top with crabcake patty. Add a handful of pickled red cabbage, garnish with a tablespoon or two of chopped green onions. Serve with fresh fries or a side salad.