Crab and Avocado Salad with Pancetta

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1 pound jumbo lump crabmeat, picked through

1 avocado, cut into 1-inch pieces

Freshly ground pepper

12 thin slices pancetta (about 3 ounces)

1/4 cup mayonnaise

1/4 cup sour cream

3 tablespoons chopped fresh parsley

2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh chives

1 anchovy fillet

1 clove garlic, chopped

Juice of 1/2 lemon

Kosher salt

2 small heads Boston lettuce, torn into large pieces

3 cups baby arugula

1 14-ounce can hearts of palm, drained and cut into 1/2-inch pieces