For the Lime-Cilantro-Sriracha Crema: Place all ingredients into the bowl of a food processor. Process until creamy and well combined. Set aside, covered in the refrigerator.
For the King Crab: Fill a large pot with a steamer basket insert with 1’’ of water and 1 tablespoon of salt. Bring to a boil. Once water is boiling, add crab legs to the steamer basket. Cover and allow crab to steam for 5-6 minutes. Transfer the crab legs to a clean work surface. Use kitchen shears to cut the shells and remove the meat.
To Assemble: Place the avocado halves on a serving platter or clean work surface. Fill with about 1 ounce of cooked crab meat. Top with corn and poblano salsa. Drizzle with lime-cilantro-Sriracha cream. Garnish with scallions and a squeeze of fresh lime juice.
Serve immediately with extra lime-cilantro-Sriracha cream on the side.
*Can Substitute 5-6 oz. of cooked lump crab or imitation krab