Heat 2 tbsp avocado oil in saute pan and cook onions until caramelized. Add fresh corn and cook until warmed through but still crunchy. Set aside in bowl to cool. Add cumin, lime zest, lime juice, garlic, peppers, tomatoes, avocado and cilantro. Mix and add salt to taste. (You can also add a hot pepper here if you like—my family can’t stand the heat, so I keep it mellow.) This corn mixture can be kept in the fridge while you finish the crab cakes.
Combine crab, 2 tbsp yogurt, parsley, paprika, egg, 1/2 tsp sea salt, and 1/2 cup toasted panko in bowl. Mix and form apx 10 crab cakes—coat outside of crab cakes with extra panko. Heat cast iron skillet with 1 tbsp avocado oil and cook crab cakes in two batches. Keep warm.
Place micro greens or arugula on plate, add corn salad and crab cakes. Garnish with plain yogurt, Sriracha, and smoked sea salt.