Photo: c. foodblogchef 2020
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CRAB AND CORN SALAD WITH TOMATO
4 servings
Ingredients:
4 large tomato slices, about ½ inch thick
a scant 1/4 cup extra virgin olive oil
½ cup corn kernels (fresh off-the-cob are sweeter, but frozen will work)
1 cup (about 1/2 pound) crab meat (preferably fresh lump crab, but canned works as well)
2 tablespoons thinly sliced basil (or cilantro)
2 tablespoons fresh lemon juice
2 teaspoon lemon zest
1 teaspoon thinly sliced scallion (white part)
1 teaspoon finely chopped Cubanelle pepper (or other mild, fruity chile pepper)
6 dashes Tabasco or other hot sauce (to taste)
¼ teaspoon salt; 1/8 teaspoon black pepper (or to taste)
Preparation:
1. Brush the 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. Set aside for at least a half hour for the flavors to meld.
4. Top each tomato steak with 1/4 of the relish and serve on a bed of lettuce.
Wine pairing: try a Sauvignon Blanc, a light Chablis, Spanish Verdejo or Albariño, or Italian Vermentino