Put Lee Kum Kee Sriracha Mayo into a bowl and stir evenly with all other ingredients (save 2 Tbsp. of crab yolk for garnish), then put the sauce on the mussels (the whole half shell) and place all of them on the baking tray.
Tuna Stuffed Avocado with Bacon
Mushroom Ravioli with Sage Butter and Wine Sauce
Beef Satay Skewers