2 cups shredded red cabbage
5 ounces rice wine vinegar
5 ounces white vinegar
4 ounces sugar
1/2 teaspoon red chile flakes
2 cloves garlic
1 cup mayonnaise
1 tablespoon Thai chili sauce, such as sriracha
2 teaspoons lemon juice
1 pound lump back fin crabmeat
8 ounces jumbo lump crabmeat
1 1/2 cups plain breadcrumbs
1 1/2 cups mayonnaise
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh tarragon
Kosher salt and freshly ground black pepper
Butter, at room temperature, for toasting
4 brioche buns, cut in half
1 cup arugula
1/2 cup chopped green onions
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