Core and finely dice the English cucumber. Set it aside.

In a mixing bowl, combine the diced avocado, fresh squeezed lemon juice and a pinch of salt. Mix until the avocado cubes are well coated. Set aside.

Drain the lump crab meat and set it aside.

In a separate mixing bowl, combine the mayonnaise, sriracha and low sodium soy sauce. Whisk well. Add the lump crab meat. Toss until the crab meat is well coated in the sauce.

Assemble the Stack

Place a 3.5-inch ring mold on a serving plate.

Add half of the avocado mixture to the bottom of the ring mold. Be sure to press the avocado down into the mold so it holds shape.

Next, add half of the finely diced cucumber. Again, gently pressing it into the avocado layer.

Finally, add the spicy crab mixture. Press everything down into the ring mold, and carefully remove the mold. If it is sticking, use a spatula to gently press on the center of the crab to encourage it to stay on the plate as you pull the mold upwards.

Top with sesame seeds, freshly chopped chives and a dollop of sriracha if you like it spicy.

Repeat for the second stack.

Serve and enjoy.