Tomato Steak with Crab Salad vs. Tortilla Cups with Tomato and Crab Salad

© 2013 REMCooks.com

© 2013 REMCooks.com

Getting back to nice, refreshing, summertime dishes, this is a delightful appetizer or lite lunch. Lots of freshness and crabby goodness. You will like this one. :)

When I was at the market this past week, they had some lovely, fresh, white, summer corn. You know the super delicious, sweet white corn with tons of flavor and sinful sweetness. Yah, that one. We love corn and now is the season for corn. It’s everywhere, stacked in heaping piles with the shucks still on and the garbage pale by the side so you can clean it before you go home. Needless to say, I had to buy some. So, I did. I had seen a recipe somewhere that had piqued my interest involving tomato steaks, crab and corn. The idea seemed fun as crab and corn go together so very well. (See my post on Luscious Creamy Corn Soup with Crab) Fresh tomatoes with corn and crab made logical sense, as well. Hence, I knew my next stop in the market had to be the tomato area and then the seafood counter where I would buy a pound of jumbo lump crabmeat. Before I made it to the tomatoes, however, I saw they had some gorgeous, large Haas avocados. Now crab goes with corn and tomatoes and all of this goes well with avocados so this was a no brainer. A couple of very nice Haas avocados went into the cart. Next stop was the tomatoes and they were gorgeous East Texas tomatoes, red, plump and somewhat firm. Just the way we like them. Finally, I made it to the seafood counter and got the crabmeat. Armed with all the necessary ingredients off to the house I went. Of course, when I got home a discussion ensured between the Baby Lady and me over what I was going to do.  Baby Lady always has her spin on things and many of the dishes you see on the blog are a collaboration of ideas and work. Baby Lady didn’t like the idea of simple tomato steaks. Instead, she wanted a crunch factor. I told her she would get the textural element in the corn. She disagreed so we wound up with 2 versions of this dish and she still insists her version of this appetizer is best. She can be stubborn that way. ;) So, we want you to make both versions of this simple appetizer and tell us which version you prefer. :)

Regardless of which one you like best, this is a great appetizer. :)

Ingredients

  • 1 large ripe tomato
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red onion, small dice
  • sea salt and freshly ground black pepper, to taste
  • 1 ear organic/non-GMO corn, shucked, roasted and kernels removed
  • 1 cup lump crab meat, roughly 1/2 lb.
  • 1/4 cup cilantro, finely chopped
  • 1 lime, juiced
  • 1-2 tsp hot sauce of your choosing, or to taste (I like my homemade Hot Pickled Pepper Sauce)
  • 1 avocado, diced
© 2013 REMCooks.com

© 2013 REMCooks.com

Instruction

For the Crab Salad

First things first, shuck and roast the corn and remove the kernels.

© 2013 REMCooks.com

© 2013 REMCooks.com

In a small bowl, combine the corn, red onions

© 2013 REMCooks.com

© 2013 REMCooks.com

cilantro

© 2013 REMCooks.com

© 2013 REMCooks.com

sea salt

© 2013 REMCooks.com

© 2013 REMCooks.com

pepper

© 2013 REMCooks.com

© 2013 REMCooks.com

lime juice

© 2013 REMCooks.com

© 2013 REMCooks.com

and hot sauce.

© 2013 REMCooks.com

© 2013 REMCooks.com

Now, toss everything together to incorporate.

© 2013 REMCooks.com

© 2013 REMCooks.com

Now, add the crabmeat.

© 2013 REMCooks.com

© 2013 REMCooks.com

Toss very gently so as not to break up the lump meat and add the diced avocado.

© 2013 REMCooks.com

© 2013 REMCooks.com

Once, again, toss gently to incorporate but not tear up the avocado and crabmeat. Viola! A beautiful crab salad. :)

© 2013 REMCooks.com

© 2013 REMCooks.com

To Plate

My version

Cut a large tomato into 1 inch thick steaks and season with salt & pepper. Place a ring mold in the center of the tomato steak and scoop some of the salad into the ring mold filling it to the top.

© 2013 REMCooks.com

© 2013 REMCooks.com

remove the ring mold

© 2013 REMCooks.com

© 2013 REMCooks.com

Add a thin slice of Serrano chile to the top of the salad and a couple of lime wedges on the side.

© 2013 REMCooks.com

© 2013 REMCooks.com

Finish with a sprig of fresh cilantro and a sprinkle of chopped cilantro around the plate.

© 2013 REMCooks.com

© 2013 REMCooks.com

Serve & Enjoy.

© 2013 REMCooks.com

© 2013 REMCooks.com

Baby Lady’s Version

Now, Baby Lady’s version is a little more complex and we didn’t photograph making the cups. First, make the cups by taking an organic/non-GMO corn tortilla and lightly frying them in oil, 5 seconds per side. Get an 8 oz. skinny, empty tomato paste can and put the tortilla on top of the can in the middle so that it drapes down equally around. Place in a 350 F oven for 5 – 7 minutes until crisp. Remove from oven, place on a rack and allow to drain. Do not use paper towels because the bottoms will reabsorb the oil from the paper towel and they will become soggy.

Aren’t they cute little cups?

© 2013 REMCooks.com

© 2013 REMCooks.com

Dice some tomato and put the diced tomato in the bottom of the cup.

© 2013 REMCooks.com

© 2013 REMCooks.com

Place the ring mold in the center of the cup and fill with the crab salad.

© 2013 REMCooks.com

© 2013 REMCooks.com

Remove ring mold.

© 2013 REMCooks.com

© 2013 REMCooks.com

Garnish with a thin slice of Serrano chile

© 2013 REMCooks.com

© 2013 REMCooks.com

A sprig of cilantro and lime wedge.

© 2013 REMCooks.com

© 2013 REMCooks.com

Serve & enjoy!

© 2013 REMCooks.com

© 2013 REMCooks.com

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21 thoughts on “Tomato Steak with Crab Salad vs. Tortilla Cups with Tomato and Crab Salad

  1. There is no way I’m going to walk into that minefield and vote for my favorite. They both sound delicious and are presented beautifully. I’d fully enjoy either one — equally. :)

    • Both were great. The double corn and crunchiness of Baby Lady’s is really nice. It adds a touch of earthiness from the tortilla which tones down some of the brightness. Regardless, it is very tasty and pretty, too.

  2. Beautiful! Plated differently, this would be quite sufficient for a main meal for me – shall we say the crab salad in the centre and about 3-4 tomato steaks ‘artistically’ placed around :D ! And, whoa, shall not push any ‘select’ buttons either !!!!!!

  3. Looks like I’m not the only one who wants to stay in both of your good graces ;-) Both versions look great. I like the tomato ‘steak’ euphemism and I like the double corn of having a corn tortilla with a corn salad (akin to Chef Mimi’s polenta with fresh corn). Now I wish I could buy fresh crab meat like that :-(

      • Would be nice if she could make them just once to give us a tutorial on the blog. I tried making tortillas from scratch once, and they didn’t get the right texture (not supple enough).

  4. There is something so luxurious in combining crab with avocado! And that tomato looks so fresh and flavourful! I’m going to have to vote for your dish Richard, hands down.

  5. I’m with the majority Richard, I shall not be voting so that I can stay in the good graces of both of you. The crab salad looks and sounds terrific. I have something similar yet different coming up soon. :)

  6. I love crab. I love corn. I love avocado – therefore, I absolutely love these recipes!! I wouldn’t bother being “fiddly” (at the Brits say) with the crab salad. I’d just mound it on top of the tomato OR the nice, crispy tortilla shell !! Thanks for posting a great recipe!!

  7. We made this for dinner last night but added thinly sliced asparagus and cherry tomatoes to it instead of corn and served it over mixed greens. Love the recipe!!

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