(NC)-An elegant appetizer or first course that keeps on giving! Flavorful and colorful, these crab stacks are as attractive as they are nutritious. Made with antioxidant-rich peaches from California, they are the perfect beginning to a healthy summer meal. Antioxidants are critical to maintaining healthy skin and counteracting the damaging effects of the sun's ultraviolet rays, so be sure to serve these appetizers early and often.

• 1/3 cup plus 2 tablespoons mayonnaise (homemade or reduced fat if desired)
  
• 1-3/4 teaspoons wasabi powder mixed with 1-1/4 teaspoons water to form paste
  
• 6 ounces lump crabmeat, picked over to remove cartilage
  
• 1 small green bell pepper, seeds and ribs removed, cut into 1/4" dice
  
• 2 tablespoons chopped fresh cilantro
  
• 3-4 large ripe fresh California peaches, split in halves with pit removed and skin on, sliced into 1/4" thick wedges
  
• 2 tablespoons fresh squeezed lemon juice
  
• 36 1/4" sliced rounds of baguette-style brioche or French bread
  
• 1/2 cup melted butter
  
• kosher salt (optional)
  

In a medium bowl combine the mayo and wasabi paste. Mix thoroughly to incorporate. Reserve 1/4 cup of the mixture in a separate small bowl. To the remaining remoulade add crabmeat, bell pepper, cilantro, and lemon juice and mix well. Add salt to taste. Cover tightly with plastic wrap and refrigerate.

Brush sliced bread lightly with melted butter on one side and place on cookie sheet. Bake in preheated 350 oven until golden brown, taking care not to overcook. Set aside 36 peach quarters in stacks of four and slice width-wise into halves, yielding 72 quarter wedges. Cut leftover peach slices into a small dice for garnish.

Spread some of the reserved wasabi mayo onto each slice of toasted bread and top with approximately 1-2 teaspoons crab salad mixture. Garnish each slice with 2 peach wedges and a small amount of the remaining diced peaches.

Note: May be used as an appetizer for a buffet party or as a first course for a sit down dinner for eight or nine guests, using four crab stacks per person. Arrange attractively on individual plates and garnish with additional diced California peaches. Yields 36 crab stacks.

Nutrition information per four crab stacks - PROTEIN: 8 grams; FAT: 17 grams; CARBOHYDRATE: 29 grams; FIBER: 1.9 grams; SODIUM: 438 milligrams; CHOLESTEROL: 66 milligrams; CALORIES: 312 calories

For more recipes and information on California peaches, plums and nectarines, visit www.eatcaliforniafruit.com.