Peekytoe crab salad, asparagus, mustard and melon juice | Serves 5

For the crab:
1 lb. Peekytoe crab, picked
Olive oil
Salt

Put crab in a bowl over ice. Drizzle with olive oil and season gently with salt.

For the mustard:
2 tbs. Colman’s mustard powder
2 tbs. water
2 tbs. light brown sugar
1/4 c . fresh lime juice
1/2 piece dried thai chili, chopped
2 tbs. ginger, peeled and rough-chopped
2 tbs. plus 1 tsp. grapeseed oil
2 tbs. plus 1 tsp. olive oil
1 1/2 tsp. salt

Make a paste with the mustard powder and water. Let stand 5 minutes. Put in the blender with everything but the oils and purée until completely smooth. Emulsify with the oils.

For the melon juice:
2 lb. ripe cantaloupe, peeled, seeds removed, cut into 1" pieces
1 tbs. salt
1/4 c . fresh lime juice

Purée until completely smooth; pass through a coffee filter. Keep refrigerated and serve extremely cold.

For the asparagus:
Jumbo asparagus, bottom third removed, sliced one-eighth-inch thick on slicer. Blanche in boiling water for 5 seconds and shock immediately. Spread onto many layers of paper towel to dry. A la minute toss some ribbons with a little olive oil and salt.

To serve:
Gently season asparagus and crab with olive oil and salt, then mix carefully. Smear 1 tbs. of the mustard sauce on the bottom of an extremely cold bowl. Arrange the salad on top. Serve 2 oz. melon juice on the side, poured at the table.

Photography Ryann Cooley