Mix all ingredients in a bowl, season with salt to taste and set aside.
FOR THE AVOCADO PUREE
In a bowl smash avocado with a fork, add lime juice and season with salt and set aside.
FOR THE PICKLED PEPPERS
1lbsliced Fresno peppers
½cupapple cider vinegar
In a saucepan combine all ingredients except for peppers and ice, and bring to a boil. Add hot liquid to sliced Fresno peppers and ice. Make sure liquid covers all the peppers. Let peppers pickle for one day.
Drizzle 2 slices of good quality bread with extra-virgin olive oil (about 2 tablespoons) and grill until toasted, dipping sides constantly about a minute per side. Spread avocado on toasted bread, top with crab and garnish with pickled peppers, finishing salt and another drizzle of extra-virgin olive oil.