You can't be crabby with this peachy peach-crab dish

In my eternal quest for ways with peaches, I believe I stumbled on the most-unusual ever when I found the recipe for Crab Salad with Peaches and Avacados.

A smooth layer of fresh peaches puréed and tossed with honey forms the essence of peachy goodness for this unique salad. A crabmeat mixture that has been zested up with jalapeno, lemon zest, and lemon juice lies on top of the peach layer, with avocado chunks in-between.
Arugula, or in my case, spinach leaves, were sprinkled around the edges.

This made a cool summertime dinner dish, with the coolness growing more welcome as summer heats up. I love being able to walk through my kitchen without a heatwave from the oven knocking me in the face as I approach. No-bake dinners are much-desired these days.

Crab Salad with Peaches and Avocados

1 pound fresh jumbo lump crabmeat

2 tablespoons lemon zest

1 tablespoon mayonnaise

1/2 teaspoon dry mustard

5 tablespoons fresh lemon juice, divided

1/2 jalapeno pepper, seeded and finely diced

1/4 cup finely diced celery

2 green onions, chopped

kosher salt and freshly ground white pepper to taste

5 to 6 medium peaches (about 1 3/4 pound) unpeeled and coarsely chopped

1 tablespoon honey

3 medium avocados, diced

 arugula

Pick crabmeat and remove any bits of shell. Whisk together lemon zest, next 2 ingredients, and 1 tablespoon lemon juice. Fold in jalapeno pepper, next 2 ingredients, and crabmeat. Use a rubber spatula to fold in. Season with kosher salt and freshly ground white pepper to taste. Stir together peaches and remaining 4 tablespoons lemon juice. Reserve 3 cups peach mixture. Pulse honey and remaining peach mixture in a food processor 8 to 10 times or until smooth. Season puréed peach mixture with kosher salt and freshly ground white pepper to taste. Spoon 1/4 cup puréed peach mixture onto a chilled plate. Place a 3 1/2-inch round cutter in center of peach mixture on plate. (a clean, empty tuna can with both ends removed may be used instead.) Spoon one-sixth of diced avocados and 1/2 cup reserved chopped peach mixture into cutter. Pack each layer firmly and sprinkle with kosher salt and freshly ground white pepper to taste. Top with about 1/2 cup crab mixture. Carefully remove cutter from plate. Repeat procedure with remaining puréed peach mixture, avocado, chopped peach mixture, and crab mixture. Arrange desired amount of arugula around each layered salad; serve immediately. Makes 6 servings. (Source: Southern Living June 2012)