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 with lemon juice and a few drops of light olive oil. Place atop the crab in the molds.

EVANS CAGLAGE/Staff

Crab Tower is an easy, attractive combination of flavors for a delicious appetizer.

View larger More photos Photo store 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.

Notes: Chef Chamberlain adds 1/2 teaspoon Thai sriracha hot sauce to the crab mixture and garnishes the dish with basil oil and microgreens. You can find this hot sauce online, at Asian markets or at some groceries. He also uses a few drops of truffle oil with the tomatoes.

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

For best results, buy avocados 3 or 4 days in advance, and let them ripen at room temperature.

PER SERVING: Calories 205 (70% fat) Fat 16 g (3 g sat) Cholesterol 42 mg Sodium 524 mg Fiber 3 g Carbohydrates 5 g Protein 11 g