Soft Shell Po-Boy with "Kimchi" Slaw

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2 cups rice flour

1 teaspoon korean chile flakes (kucho karo)

1 quart cold soda water

4 cleaned soft shell crabs, primes or hotels

4 mini baguettes or hoagies, lightly toasted

Kimchi Slaw:

2 cups rice wine vinegar

2 tablespoons korean chile flakes

1/2 tablespoon salt

1/2 tablespoon sugar

1 small head Napa cabbage, 1/2-inch slices (about 6 cups)

2 medium carrots, peeled, 2-inch fine julienne

12 cloves garlic, thinly sliced, 1/16-inch