prep time: tbd
cook time: tbd
4 large tomatoes slices, about 1-inch thick
1/4 cup olive oil
2 ears corn - shucked
1 cup lump crab meat
1/4 cup thinly sliced basil
2 tablespoons lemon juice
6 dashes tobasco
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, tobasco and salt and pepper to taste, and toss lightly. top each tomato staek with 1/4 of the relish and serve.
- new york times, september 2012