1/2 pound lump crabmeat, picked over to remove any shells
1 tablespoon lime zest
1 tablespoon lime juice
1 tablespoon low-fat mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon cayenne pepper
1/4 cup diced Granny Smith apple, plus slices for garnish
2 scallions, stem ends trimmed away and thinly sliced
2 teaspoons honey
3 ripe peaches, halved and pitted
Salt and pepper, to taste
2 avocados, peeled and pitted
1 cup arugula, washed and dried
Smoked paprika, for garnish (optional)

In a medium bowl, mix the crabmeat with the lime zest, lime juice, mayonnaise, mustard, cayenne, diced apple and scallions. Refrigerate until ready to use.

Put the honey in a small food processor or blender. Roughly chop 1 of the peaches and puree it with honey until smooth. Season lightly with the salt and pepper. Set aside.

Cut remaining 2 peaches into 8 equal slices. Cut the avocados into 8 equal slices.

Divide peach and avocado slices evenly among 4 plates. Divide the arugula among plates, placing on top of peaches and avocado. Divide crab salad evenly among plates, mounding it on top of arugula. Drizzle peach puree over salad.

Garnish with an extra apple slice and sprinkle of smoked paprika, if using.

Makes 4 servings.