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!

Crab-stuffed Tomatoes

Course Salad, Side Dish

Cuisine American

Keyword crab, ground tea, October Nights, tomato

Author Alan & Marlys Arnold - Adventures with Tea

Ingredients

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

Instructions

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:

Krups Fast-Touch Coffee and Spice Grinder (available at Sur La Table)

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.

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