Crab Salad

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1 pound peekytoe crab, picked for shells

1/4 cup small dice red onion

1/4 cup small diced English cucumber

2 tablespoons chiffonade basil

2 tablespoons chiffonade mint

1 teaspoon espellette

1/2 cup spicy aioli, recipe follows

2 to 4 tablespoons kosher salt

2 tablespoons fresh lime juice

3 avocados, ripe, for service

Sesame seeds, for garnish

Micro greens, for garnish

Spicy Aioli:

1 quart mayonnaise

1/2 cup Thai-chili paste, (recommended: Sriracha)

2 tablespoons espellette pepper

1/4 cup lime juice

2 tablespoons kosher salt

1 tablespoon cayenne pepper