First, pick through the lump crab to be sure there are no shells.

In a small mixing bowl, combine the crabmeat with wasabi mayonnaise and lime juice. Mix gently to avoid breaking up the crab. Lightly spray the inside of two food cans (tops and bottoms removed) with olive oil spray and place on 6 serving plates. Divide the crab into six portions, place one portion in each food-can mold and press down.

Gently toss avocado pieces and green onion with lemon juice and a few drops of light olive oil. Place atop the crab in the molds.

Mix diced tomato with basil, olive oil, sea salt and pepper to taste. Place atop the avocado and press down lightly. Refrigerate until ready to remove the mold and serve.

Lift molds carefully and garnish each tower with a few sprigs of frisée or baby greens. Serve immediately.

Makes 6 servings.

Wasabi mayonnaise can be found in some stores, or you can make it by adding 1 to 2 teaspoons wasabi paste to ?½ cup mayonnaise.

Notes: For Dicks Oscar Dinner: Per serving, I used: 2 ounces of crab (before mayo is added) 1/4 to 1/3 avocado depending on size 1 small tomato 1/4 yellow bell pepper