Cut the avocados in chunks, and mix with the remaining Tablespoon of lime juice, half of the cilantro, salt and pepper.
Place a small ring mold in the center of a shallow soup bowl.
Press some of the avocado mix into the ring mold, about halfway up.
Then top with the lump crab meat; pack it in, to get a good portion and to keep it together when removing the mold.
Remove the mold carefully.
Carefully ladle the gazpacho around the crab salad.
Sprinkle the black sesame seeds over the gazpacho. This will look like watermelon seeds!
Garnish with a sprig of cilantro.