Tomato Steaks With Crab-Corn Relish
TOTAL TIME 20 minutes
4 large tomato slices, about 1 inch thick
1/4 cup extra virgin olive oil
Salt and pepper
2 ears corn, shucked
1 cup (about 1/2 pound) lump crab meat
1/4 cup thinly sliced basil
2 tablespoons fresh lemon juice
6 dashes Tabasco
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.
YIELD 4 appetizer or light lunch servings
Originally published with Summer Stretches Into Fall, Held by a Crab Claw
By By JOHN WILLOUGHBY and CHRIS SCHLESINGER, September 26, 2012