Heat oven to 275°. Place pear strips on a rack placed over a cookie sheet. Sprinkle with sugar. Dry in oven until golden brown, about 1 hour, turning about every 15 minutes. Remove from rack and cool.

Make the mayonnaise. In a blender add egg, lemon juice, salt and pepper. Process very quickly to mix, only about 10 seconds. Add mustard. With blender running at medium speed, begin adding olive oil in a very slow, thin stream. Continue to add oil until oil and eggs begin to emulsify and thicken. Add oil to desired consistency. Stir in marjoram and refrigerate.

In a small bowl, add crab and toss with a spoonful of the mayonnaise. Repeat this process using separate bowls for the cucumber and pear.

Use a 2" diameter x 3" deep ring mold or plastic tube. Place mold on center of plate. Add a layer of crab, then cucumber, then pear, then tomato. Pack down lightly and refrigerate, leaving salad in mold. Remove mold just before service. Add a small dollop of mayonnaise on side of plate. Garnish mayonnaise with a sprig of marjoram, and add two pear chips.