Combine all ingredients in a bowl adjust seasoning with more spice, salt and lime juice, if needed.
Cut 3 avocados in 1/2 and remove the pit. Slice each 1/2 into 12 slices keep the slices of each half tightly together, flipping each 1/2 avocado separately and turn them pit side up so you can stuff them with the crab salad evenly among the 6 avocado halves. Wrap each ball tightly with plastic wrap so they hold their shape. Garnish the crab rolls with sesame seeds and micro greens.
Mix all ingredients into a bowl. Chill until ready to use.
Yield: about 1 quart sauce
Recipe courtesy of Chef Michael Schlow of Great Bay Seafood in Boston