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.
- 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
For the Crab Salad
First things first, shuck and roast the corn and remove the kernels.
In a small bowl, combine the corn, red onions
and hot sauce.
Now, toss everything together to incorporate.
Now, add the crabmeat.
Toss very gently so as not to break up the lump meat and add the diced avocado.
Once, again, toss gently to incorporate but not tear up the avocado and crabmeat. Viola! A beautiful crab salad.
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.
remove the ring mold
Add a thin slice of Serrano chile to the top of the salad and a couple of lime wedges on the side.
Finish with a sprig of fresh cilantro and a sprinkle of chopped cilantro around the plate.
Serve & Enjoy.
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?
Dice some tomato and put the diced tomato in the bottom of the cup.
Place the ring mold in the center of the cup and fill with the crab salad.
Remove ring mold.
Garnish with a thin slice of Serrano chile
A sprig of cilantro and lime wedge.
Serve & enjoy!