Jumbo lump crab can be pricey, especially when it's out of season. However, it makes a delicious appetizer, and since it has such a rich taste, a little goes a long way.

Good pasteurized products are available, but they are difficult to find in most supermarkets. Jumbo lump is preferred because it has few shell pieces and is easier to work with.

This colorful, attractive appetizer comes from chef Richard Chamberlain and is surprisingly easy to prepare. I have eliminated some of the hard-to-find ingredients to simplify preparation and reduce cost.

You can make molds by removing the tops and bottoms of food cans. Be sure to hand-wash the cans because rust can form when they are washed in a dishwasher. Coat the insides very lightly with an olive oil spray. Plastic molds are sold in some cookware shops or restaurant-supply stores.

You can make this appetizer an hour in advance. Keep the entree simple, such as grilled steak and baked potato, and you will have a memorable meal with minimal preparation.

Anne Greer McCann is a Dallas author and restaurant consultant.

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.

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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

SOURCE: Chef Richard Chamberlain of Chamberlain's Steak & Chop House and Chamberlain's Fish Market Grill