Tomato Steaks With Crab-Corn Relish

By John Willoughby and Chris Schlesinger

Published September 25, 2012

  • Sabra Krock for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
5(17)
Comments
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Ingredients

Yield:4 appetizer or light lunch servings

  • 4 large tomato slices, about 1 inch thick

  • ¼ cup extra virgin olive oil

  • Salt and pepper

  • 2 ears corn, shucked

  • 1 cup (about ½ pound) lump crab meat

  • ¼ cup thinly sliced basil

  • 2 tablespoons fresh lemon juice

  • 6 dashes Tabasco

Ingredient Substitution Guide
Nutritional analysis per serving

12 grams carbs; 55 milligrams cholesterol; 220 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 2 grams fiber; 385 milligrams sodium; 12 grams protein; 4 grams sugar

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.

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Ratings

5 out of 5
17 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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