350g/12oz British asparagus, woody ends removed, spears halved
½ cucumber, deseeded and chopped
¼ garlic clove, finely chopped
¼ lemon, juice only (about 2 tsp)
1 tbsp chopped fresh flat-leaf parsley
225g/8oz samphire, picked washed, woody ends removed and rest cut into 2½cm/1in pieces
sea salt flakes and freshly ground black pepper
10²µ/½´Ç³ú caster sugar
pinch five-spice powder
1 tbsp miso paste
300³¾±ô/½±è³Ù olive oil, for poaching
2 tbsp extra virgin olive oil, plus extra to serve
pinch salt
100ml/3½fl oz cider vinegar
parmesan shavings, to garnish
1 cooked brown crab (1.25–1.5kg/2lb 12oz–3lb 5oz), meat picked