Meanwhile, season the tomatoes with salt, pepper, vinegar, 1/4 teaspoon chives, and olive oil. Place the tomatoes over the toasted brioche croutons and place on a serving plate. Place drained crabs over the tomatoes and top each of them with a dollop of aioli. Place micro greens or any lettuce sprout on top of aioli.
To serve, garnish plate with additional chopped chives, chive oil, and beet juice, if desired.