Add the sliced green onion, chopped cilantro, lime juice, kosher salt and black pepper to the crab. Fold gently with a rubber spatula to combine without breaking up the lumps. Taste and adjust seasoning as needed. Cover and refrigerate while you make the sauces (the flavors will meld).

Spicy Mayo

In a small bowl combine the mayonnaise, sriracha, Calabrian chile paste, lemon juice, grated garlic, toasted sesame oil and salt. Whisk until smooth and emulsified. Adjust heat by adding more sriracha or Calabrian paste to taste.

Transfer spicy mayo to a squeeze bottle or small serving bowl and chill until ready to assemble.

Calabrian Vinaigrette

In a small jar or bowl combine the red wine vinegar, Dijon mustard, honey, minced shallot, Calabrian chile oil (or chopped chiles with a little of their oil) and lemon juice. Whisk or shake to combine.

Slowly whisk in the extra-virgin olive oil until the vinaigrette is emulsified. Season with salt and freshly ground black pepper. Taste and adjust acidity or heat as desired.

Assembly & Garnish

Lay out the washed gem lettuce leaves on a serving platter, slightly overlapping to form neat cups.

If using sliced avocado, fan one slice or place one or two slices in each lettuce cup as the base. Lightly season the avocado with a small pinch of salt and a drop of lemon juice to prevent browning.

Spoon about 1.5 oz (roughly 3 tablespoons) of the chilled crab mixture into each lettuce cup, keeping the lumps intact for texture.

Drizzle about 1/2 teaspoon of Calabrian vinaigrette over each filled cup to add brightness and gentle heat.

Dot or gently pipe about 1/2 teaspoon of the spicy mayo atop each crab mound. If you prefer more heat, add a little extra.

Garnish each cup with a few microgreens or cilantro leaves, and sprinkle lightly with toasted sesame seeds. Finish with an optional tiny drizzle (about 1/8 tsp) of extra Calabrian chile oil for a glossy spicy finish.

Serve immediately so the lettuce remains crisp. Provide extra spicy mayo and vinaigrette on the side.