Tomato Steaks With Crab-Corn Relish

By John Willoughby and Chris Schlesinger

Tomato Steaks With Crab-Corn Relish
Sabra Krock for The New York Times
Total Time
20 minutes
Rating
5(16)
Comments
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Ingredients

Yield:4 appetizer or light lunch servings
  • 4large tomato slices, about 1 inch thick
  • ¼cup extra virgin olive oil
  • Salt and pepper
  • 2ears corn, shucked
  • 1cup (about ½ pound) lump crab meat
  • ¼cup thinly sliced basil
  • 2tablespoons fresh lemon juice
  • 6dashes Tabasco
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

220 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 12 grams protein; 385 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rub tomato slices with olive oil and sprinkle generously with salt and pepper.

  2. Step 2

    Bring a large pot of water to a boil. Blanch corn for 1 minute. Cool, then remove kernels from cob.

  3. Step 3

    In a small bowl, combine kernels, crab, basil, lemon juice, Tabasco and salt and pepper to taste, and toss lightly. Top each tomato steak with ¼ of the relish and serve.

Ratings

5 out of 5
16 user ratings
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Comments

Kelly

I turned this into a heavier lunch by throwing a few fingerling potatoes into the water that I blanched the corn in. Once tender, I drizzled the potatoes with olive oil and seasoned them with salt and pepper. One could also serve it all on a bed of romaine lettuce.

Kelly

I turned this into a heavier lunch by throwing a few fingerling potatoes into the water that I blanched the corn in. Once tender, I drizzled the potatoes with olive oil and seasoned them with salt and pepper. One could also serve it all on a bed of romaine lettuce.

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