Prepare rice in boiling salted water according to package instructions. Clean and wash spring onions and cut into rings. Sort the rocket, wash, shake dry and chop coarsely. For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey.
Drop down the oil drop by drop.
Mix rice, rocket, spring onions and crabs and season with salt. Stir in half the vinaigrette. Halve avocados, remove seeds, season flesh with salt. Fill halves with salad and sprinkle with remaining vinaigrette.
Add the remaining salad.