Place the butter in a pan and heat the crab. Add the hoisin sauce, sriracha sauce and sesame oil and gently glaze the crab.


Mix the egg, sriracha, lemon juice and salt. Gently pour the oil in a slow and steady stream while whisking briskly into a thick mayonnaise.


Place all the ingredients in a food processor and mix into a smooth cream. Add more lime juice or a little salt if necessary.