This crab salad is so good, I think it’s my new summer favorite! It would also be great served alongside a spinach or Caesar salad. ~ Alan
* As featured in Issue 12 of Adventures with Tea eMagazine!
- 2 cups Shredded crab meat
- 1/2 cup Chopped green onion
- 1/2 cup Mayonnaise
- Juice from 1 lemon
- 1 tsp Ground October Nights loose tea
- 1/2 cup Shredded cheese Cheddar or Colby-Jack
- 1/4 cup Panko crumbs
- 4 Tomatoes medium-sized
Cut off the stem end of the tomatoes, then carefully hollow them out with a spoon (save the seeds and jelly for use in another recipe). Leave about 1/4 inch of shell all around.
Combine crab, onion, mayonnaise, lemon juice, October Nights ground tea, and shredded cheese in a medium-sized mixing bowl. (This can be made a day ahead and placed in the refrigerator.)
Stir in Panko crumbs right before serving, then fill the tomato shells. Makes 4 servings.
What we used to make & serve this recipe:
You’ll find there are many ways to incorporate tea into your recipes. One way is to grind it like you would a spice using an electric coffee-type grinder – but reserve this one only for tea and spices. You want one that makes a fine powder and easy to clean. This one has a powerful motor and stainless steel blade for even grinding. A safety switch also keeps the blade from spinning unless the lid is in place.
To grind the tea, place up to 6 teaspoons of loose tea into the chamber, cover, and pulse the blade. When it’s fine enough, let the tea rest for a minute to settle the fine dust. Empty contents into a small spice jar or snack-size resealable zip bag (double-bag in needed to retain freshness). Only grind what you think you may need in the next week or two.