In a Saucepan add juice and shallot, reduce until you have ¼ cup of juice, let it cool. In a mixing bowl add reduced juice and honey, slowly whisk the oil, season with salt.
With a sharp knife, cut peel and outer membrane of the citrus, then cut between segments to release fruit. Sort through crab, discard any bits of shell, moistened with some of the vinaigrette, add avocado and mint.
Mount crab in a plate, spoon around the citrus segments and drizzle some of the vinaigrette.
Garnish with daikon sprouts and slices radishes.