To make the slaw, mix together all of the ingredients in a medium-size bowl and season with salt and pepper to taste. Refrigerate until ready to use.   

To prepare the spicy mayo, whisk together the mayonnaise and Sriracha in a small bowl, and season with salt to taste. Refrigerate until ready to use.   

To clean the crabs, hold the crab in one hand, and with a pair of scissors in your other hand, cut off the front of the crab, about 1/2 inch behind the eyes and mouth. Squeeze out the contents of the sack located directly behind the cut you just made.  

Lift one pointed end of the crab’s outer shell, and remove and discard the gills. Repeat on the other side.   

Turn the crab over and snip off the small flap known as the apron. Season the crabs with salt and pepper to taste.

Heat a large sauté pan over medium-high heat and add the grapeseed oil.

In a shallow dish, measure the cornstarch and dredge the crabs through the starch on each side, shaking off any access.

Sauté the crabs, presentation side down first, until golden brown and crisp, 3 to 4 minutes. Tip: Be careful when sautéing the crabs because they could potentially pop and splatter oil. Flip the crabs over and cook on the second side until golden brown and crisp.

Transfer to rack set over a sheet tray to keep crisp or a paper towel-lined plate.

To assemble the sandwiches, spread the spicy mayo on the top and bottom buns.

Space a spoonful of the slaw on the bottom bun followed by the crispy crabs. Top with avocado slices and the remaining buns.