I must have been in an extra spicy mood when I was making this crab salad because we served it with both chili oil AND with Crystal's Hot Sauce. Chili Oil can vary in temperature. We did not heat our chili oil, so it was a bit more mild.
There are two options for serving and plating. One is on a long rectangular plate as pictured above. We added radishes and purple arugula to this version. The other way we plated it reminded all of us of 1970's spa food where everything was lobster salad, chicken salad or crab salads were stuffed inside avocados. Even if it is 50 years later, it still tastes delicious. I always squeeze lemon juice on the avocado and sprinkle it with kosher salt before I stuff it.
We are still making edits to the final recipe but basically I combined chili oil, chopped parsley, chopped fennel, minced oranges, and salt in with the crab. You can improvise however you would like. Final recipe coming soon.