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Crab Stuffed Snow Peas
Yummy. I actually ate a whole bunch of these for lunch one time!
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(8 ounce) package
ounces crabmeat (picked over thoroughly)
tablespoons finely chopped
salt and pepper
, stems and strings removed (about 60 pods)
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.
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