Ingredients
- 4 large tomato slices, about 1 inch thick
- ¼ cup extra virgin olive oil
- Salt and pepper
- 2 ears corn, shucked
- 1 cup (about 1/2 pound) lump crab meat
- ¼ cup thinly sliced basil
- 2 tablespoons fresh lemon juice
- 6 dashes Tabasco
- Nutritional Information
Nutritional analysis per serving (4 servings)
235 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 12 grams protein; 54 milligrams cholesterol; 343 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 appetizer or light lunch servings
Preparation
- Rub tomato slices with olive oil and sprinkle generously with salt and pepper.
- Bring a large pot of water to a boil. Blanch corn for 1 minute. Cool, then remove kernels from cob.
- 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 1/4 of the relish and serve.
20 minutes
Dining and Cooking