Tomato Steaks with Crab-Corn Relish

By mirelsonp

Yield: 4 light lunch or appetizer servings

Ingredients

• 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
• 1/2 cup thinly sliced basil
• 2 Tbsp fresh lemon juice
• 6 dashes Tabasco

Preparation

Step 1

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.