Crab Stuffed Snow Peas

Recipe by Kim127
READY IN: 1hr 10mins


  • 1
    (8 ounce) package cream cheese, softened
  • 1
    tablespoon lemon juice
  • 6
    ounces crabmeat (picked over thoroughly)
  • 2
    tablespoons finely chopped onions
  • salt and pepper
  • 8
    ounces snow peas, stems and strings removed (about 60 pods)
  • 1
    red pepper, seeded and cut into slivers (about the size of a matchstick)


  • 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.