Tomato Steaks With Crab Corn Relish Recipes

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TOMATO STEAKS WITH CRAB-CORN RELISH



Tomato Steaks With Crab-Corn Relish image

Provided by John Willoughby And Chris Schlesinger

Categories     easy, quick, appetizer, side dish

Time 20m

Yield 4 appetizer or light lunch servings

Number Of Ingredients 8

4 large tomato slices, about 1 inch thick
1/4 cup extra virgin olive oil
Salt and pepper
2 ears corn, shucked
1 cup (about 1/2 pound) lump crab meat
1/4 cup thinly sliced basil
2 tablespoons fresh lemon juice
6 dashes Tabasco

Steps:

  • Rub tomato slices with olive oil and sprinkle generously with salt and pepper.
  • Bring a large pot of water to a boil. Blanch corn for 1 minute. Cool, then remove kernels from cob.
  • 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 1/4 of the relish and serve.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 385 milligrams, Sugar 4 grams, TransFat 0 grams

SEARED CRAB CAKE WITH CORN RELISH, ROASTED TOMATO AND PEPPER COULIS



Seared Crab Cake with Corn Relish, Roasted Tomato and Pepper Coulis image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 31

Cooked Corn Relish:
2 cups milk
8 ounces unsalted butter
2 tablespoons kosher salt
2 tablespoons sugar
3 whole corn on the cob
1/4 cup rice wine vinegar
1 ounce fresh cilantro, finely chopped
2 large shallots, finely chopped
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Tomato and Pepper Coulis:
4 tablespoons olive oil
1 tablespoon rice wine vinegar
3 shallots, peeled
2 cloves garlic
2 whole red peppers, roasted
2 tomatoes, halved
1 small bunch fresh cilantro
Salt and ground white pepper
Crab Cakes:
1 cup panko breadcrumbs
1 cup mayonnaise
1 ounce fresh cilantro, chopped
1 egg
1 small red onion, cut into small dice
1 green pepper, cut into small dice
1 red pepper, cut into small dice
1 yellow pepper, cut into small dice
1 pound jumbo lump crab meat
Canola oil, for frying

Steps:

  • For the corn relish: Add the milk and 2 cups water to a 3- to 4-quart pot and bring to a simmer. When it's at a simmer, stir in the butter, salt and sugar; give it a few minutes until the butter has melted. Place the corn in the pot, cover and cook until tender, about 45 minutes. Remove the corn and cool down enough to handle, and then cut off the kernels with a knife. (Hint: it will be easier to remove the kernels off the cob if still warm.) Mix together the corn, vinegar, cilantro, shallots, garlic and salt and black pepper to taste in a large bowl.
  • For the coulis: Preheat the oven to 400 degrees F. As that is working, mix together the oil, vinegar, shallots, garlic, peppers, tomatoes, cilantro and some salt and white pepper in a large bowl. Make sure to coat the ingredients evenly with the oil. Place on a baking sheet and roast for about 20 minutes, and then transfer to a blender and mix until smooth. Strain through a fine mesh strainer. Set aside.
  • For the crab cakes: Turn the oven down to 350 degrees F. Mix together the breadcrumbs, mayonnaise, cilantro, egg, onions and peppers in a large bowl. Let sit for 5 minutes while you open and drain the crabmeat. Once the crab is drained of all excess liquid, fold it into the breadcrumb mixture. Form into 8 equal crab cakes. Heat oil to 350 degrees F in a saute pan, and then sear the crab cakes until golden brown on both sides. Transfer to the oven to for 10 minutes.
  • To plate this dish, we use an 8-inch round white plate. First, place a small amount of the corn relish in the center. Place the browned crab cakes directly onto the corn. Finally, spoon a few ounces of the coulis around the corn and serve.

CORN-TOMATO RELISH



Corn-Tomato Relish image

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Number Of Ingredients 0

Steps:

  • Mix 2 chopped green tomatoes, 1/2 cup each cooked corn, chopped onion and chopped seeded cucumber, and 2 tablespoons each chopped parsley, yellow mustard and cider vinegar.

RIB-EYE STEAK WITH WARM TOMATO CORN SALAD



Rib-Eye Steak with Warm Tomato Corn Salad image

Categories     Onion     Tomato     Sauté     Quick & Easy     Basil     Steak     Corn     Summer     Gourmet

Yield Makes 6 to 8 main-course servings

Number Of Ingredients 13

3 (12- to 14-oz) boneless rib-eye steaks (1 1/2 inches thick)
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium onion, chopped
1 Italian frying pepper, seeded and chopped
2 garlic cloves, finely chopped
1 teaspoon chili powder (not pure chile)
2 cups corn (from 4 large ears)
1/2 lb cherry or grape tomatoes, halved
1/4 cup chopped fresh basil
1 tablespoon fresh lime juice

Steps:

  • Pat steaks dry and sprinkle with salt and pepper.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks, turning over once, 10 to 12 minutes total for medium-rare. Transfer to a plate and keep warm, covered with foil.
  • Pour off fat from skillet, keeping any brown bits in skillet, and return to moderately high heat. Add butter, onion, and frying pepper and sauté, stirring occasionally and scraping up brown bits, until onion is golden, about 6 minutes. Add garlic and chili powder and sauté, stirring, 1 minute. Stir in corn and cover skillet. Cook until corn is just tender, about 3 minutes. Remove lid, then add tomatoes and sauté, stirring, until tomatoes just begin to soften, about 2 minutes. Remove from heat and stir in any meat juices on plate, basil, lime juice, and salt to taste.
  • Transfer steaks to a cutting board, then cut across the grain into 1/2-inch-thick slices. Serve with tomato corn salad.

CRAB-TOPPED TOMATO SLICES



Crab-Topped Tomato Slices image

When camping, my wife and I top large beefsteak tomatoes with spicy chunks of crab. Then we warm this summer treat over the fire. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 carton (8 ounces) mascarpone cheese
2 tablespoons finely chopped sweet red pepper
1-1/2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 teaspoon seafood seasoning
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cans (6 ounces each) lump crabmeat, drained
8 slices tomato (1/2 inch thick)
Minced chives

Steps:

  • Preheat oven to 375°. In a large bowl, combine the first 8 ingredients; gently stir in crab., Place tomato slices on a foil-lined baking sheet; top with crab mixture. Bake until heated through, 12-15 minutes. Sprinkle with chives.

Nutrition Facts : Calories 325 calories, Fat 27g fat (14g saturated fat), Cholesterol 153mg cholesterol, Sodium 980mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 20g protein.

SLICED STEAK WITH ROASTED-CORN SALSA



Sliced Steak with Roasted-Corn Salsa image

Categories     Beef     Tomato     Quick & Easy     Dinner     Steak     Corn     Summer     Grill     Grill/Barbecue     Healthy     Jalapeño     Cilantro     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

3 cups fresh corn (about 3 ears)
4 scallions, white and green parts thinly sliced separately
2 tablespoons unsalted butter
2 garlic cloves, minced
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
2 plum tomatoes, finely diced
1 to 2 fresh jalapeño chiles, finely diced (including seeds)
1 (2-pound) trimmed boneless sirloin steak, about 1 1/2 inches thick
1/4 cup finely chopped fresh cilantro
Accompaniment: lime wedges

Steps:

  • Prepare grill for cooking.
  • Make corn salsa:
  • Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl.
  • Cook white part of scallions in butter with garlic, 1 teaspoon salt, 1/2 teaspoon each cumin and chili powder, and 1/4 teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and jalapeños.
  • Grill steak:
  • Combine remaining 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper and sprinkle on both sides of steak. Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°F, 18 to 20 minutes total for medium-rare. Transfer steak to a grooved cutting board and let stand 5 to 10 minutes before slicing.
  • While steak is standing, reheat corn mixture over moderate heat, stirring occasionally. Stir in cilantro and scallion greens.
  • Spoon corn on top of sliced steak and pour over any accumulated juices.

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