Crab Stuffed Snow Peas
photo by teresas
- Ready In:
- 1hr 10mins
- In a bowl, beat cream cheese with the lemon juice until smooth.
- Add crabmeat and onion and mix well.
- Season to taste with salt and pepper.
- Cover and refrigerate for at least an hour (until mixture is firm; its easier to handle this way).
- Bring a large pot of water to a boil and blanch the pea pods (about 45 seconds).
- Remove the peas and immerse in a large bowl of cold water to stop the cooking process.
- Drain on a paper towel and pat dry.
- With the point of a sharp knife, split open the curved seam of each of the peas.
- Using a small spoon or cocktail fork, fill each pea with about 1 1/2 teaspoons of the crab mixture.
- Arrange on a platter and garnish with the red pepper slices.
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Made these over 3 weeks ago to include on my finger food buffet for a group I host each month, & am just now getting around to posting the review! These ABSOLUTELY GREAT thingies were gone in no time at all! When I have the time, I really enjoy doing this kind of thing, especially when they turn out as tasty as these did! Most definitely a keeper recipe! Thanks for sharing it, Kim! [Tagged, made & reviewed in 1-2-3 Hit Wonders]
We loved these addictive, crispy, creamy snow peas. I made them as an appetizer to bring to a neighborhood women's wine happy hour and they were proclaimed "out of this world". I halved the recipe since I just didn't have the patience to slit and stuff all 60 of them. I also added a spoon of chili sauce to the mixture for some zip. These are very labor intensive, but your friends or family will thank you.
RECIPE SUBMITTED BY
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