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
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
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