I whipped this baby up when we had no electricity a couple of weeks ago . A great summer dish.
Pineapple, Crab and Avocado Tower
Place a ring of pineapple on a plate and top with about 3 ounces of blue crab meat (you can get little cans of backfin, claw, or jumbo lump crabmeat at most seafood counters) mixed with a teaspoon of dijon mustard.
Chop up half an avocado, a few grape tomatoes and some arugula and toss with olive oil, red wine vinegar, salt and pepper. Place the mixture on top of the crabmeat and pineapple and ... voila ... a little tower of tastiness in just a few minutes!