Jumbo Lump Crabmeat Topped Fresh Tomatoes over Corn Casserole

JUMBO LUMP CRABMEAT TOPPED FRESH TOMATOES OVER CORN CASSEROLE
1 medium onion, chopped
1 (11-oz.) can Mexi-Corn, drained
1 (11-oz.) can White Shoe-peg corn, drained
Olive oil
2 t. dried cumin
1 T. sugar or honey
Salt, black pepper
2 large fresh Creole tomatoes, thick slices (about 6 slices), season both sides with salt and black pepper (while waiting to use, place on paper towels and let some of the moisture be absorbed.)
½ lb. fresh jumbo lump crabmeat
Fresh lemon juice
Chopped fresh chives or green onions
Freshly grated parmesan cheese

1. In a medium saucepan, drizzle bottom with olive oil over medium heat.
2. Add chopped onion and saute until tender.
3. Add corn and mix.
4. Add cumin, honey, salt and pepper to taste. Stir to mix.
5. In an oven-safe baking dish, spread the corn mixture on bottom of dish.
6. Place the season tomatoes around the top of corn.
7. In a small bowl, place the drained and picked crabmeat and squeeze fresh lemon juice over the crabmeat. Also season with a little salt and black pepper.
8. Place generous mounds of the crabmeat in center of each tomato.
9. Drizzle with a little olive oil all over the dish.
10. Place in 350 oven and bake for 12-15 minutes, just enough to soften the tomatoes.
11. Remove from oven and garnish with chives or green onions and parmesan cheese.
    *Cooked crawfish or shrimp can be substituted for crabmeat.