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

  1. Rub tomato slices with olive oil and sprinkle generously with salt and pepper.
  2. Bring a large pot of water to a boil. Blanch corn for 1 minute. Cool, then remove kernels from cob.
  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 1/4 of the relish and serve.

20 minutes

Dining and Cooking