Tomato Steaks With Crab-Corn Relish
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4large tomato slices, about 1 inch thick
- ¼cup extra virgin olive oil
- Salt and pepper
- 2ears corn, shucked
- 1cup (about ½ pound) lump crab meat
- ¼cup thinly sliced basil
- 2tablespoons fresh lemon juice
- 6dashes Tabasco
Nutritional analysis per serving (4 servings)
220 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 12 grams protein; 385 milligrams sodium
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
- Step 1
Rub tomato slices with olive oil and sprinkle generously with salt and pepper.
- Step 2
Bring a large pot of water to a boil. Blanch corn for 1 minute. Cool, then remove kernels from cob.
- 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.
Private Notes
Comments
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.
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.