Lightly brush each crostini slice with evoo on both sides. Season with S&P. Toast both sides of each slice on a grill, panini press -or- flat top.
In a stainless-steel bowl, gently toss arugula with the 1st portion of Cilantro Lime Vinaigrette. Season with S&P. Taste and adjust seasoning as needed. Build arugula salad on the left corner of the plate, as shown in the photo.
Fan sliced avocado, then place it onto the front of the salad, as shown in the photo. Season with S&P.
Ladle the 2nd portion of Vinaigrette into the mixing bowl. Using the back side of the ladle, spread the dressing around the inside surface of the bowl.
Add tomatoes, cucumber, mango and onion. Season with S&P. Gently toss together to thoroughly coat the vegetables with the dressing. Taste and adjust seasoning as needed.
Carefully spoon this vegetable mixture over the center of the salad, keeping some of the arugula, and some of the avocado visible, as shown in the photo.
Add crab to the mixing bowl. Gently toss in the residual dressing, being careful not to break up the pieces of crab.
Carefully spoon crab neatly over the top of the salad, as shown in the photo.
Garnish with cilantro leaves evenly distributed over the salad.
Shingle toasted bread on the back right edge of the plate, next to the arugula, as shown in the photo.