Do try the Crab Towers with Avocado and Gazpacho Salsas from Cook’s Illustrated: Restaurant Favorites at Home. It took about an hour to prepare (chop, chop, chop) and the leftovers were still quite yummy the next day. We enjoyed the delightful towers with orange slices (as recommended), tomato rubbed toast points, and Silverwing NV Brut, a lovely Australian sparkling wine.
A fortuitous mistake lead to my only deviation from the recipe. I mistakenly added the mayo to the whole batch of vinaigrette which had included all of the lemon zest on hand. Oops. As I had 16 oz of lump crab (go Costco!), the extra dressing came in handy. Anyway, I still needed vinaigrette for the frisee, so I mixed up another batch and substituted orange zest for the lemon. Yum!