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4 servings
Ingredients

* 1 tablespoon grated lemon rind
* 5 tablespoons fresh lemon juice, divided
* 1 tablespoon extravirgin olive oil
* 1 teaspoon honey
* 1/2 teaspoon Dijon mustard
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 cup fresh corn kernels (about 2 ears)
* 1/4 cup thinly sliced basil leaves
* 1/4 cup chopped red bell pepper
* 2 tablespoons finely chopped red onion
* 1 pound lump crabmeat, shell pieces removed
* 8 (1/4-inch-thick) slices ripe beefsteak tomato
* 2 cups cherry tomatoes, halved

Preparation

1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.

2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.
Nutritional Information

Calories:
242 (21% from fat)
Fat:
5.6g (sat 0.6g,mono 2.7g,poly 0.7g)
Protein:
30g
Carbohydrate:
17.7g
Fiber:
3.6g
Cholesterol:
128mg
Iron:
1.8mg
Sodium:
613mg
Calcium:
1mg

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