Slice off tops of tomatoes and set aside. Saut corn, shallots, garlic and oregano in olive oil until tender. Combine ingredients in Step 2 with Step 3. Fold in the crab, careful not to break apart the lumps.
Stuff tomatoes with filling, reserving any liquid to be poured over the tomatoes before serving.
Garnish with basil sprigs, then place tomato tops slightly askew. Yields 6 servings. Copyright 2000 California Restaurant Association. All Rights Reserved.