Crab Stuffed Snow Peas

1. 1

   In a bowl, beat cream cheese with the lemon juice until smooth.

2. 2

   Add crabmeat and onion and mix well.

3. 3

   Season to taste with salt and pepper.

4. 4

   Cover and refrigerate for at least an hour (until mixture is firm; its easier to handle this way).

5. 5

   Bring a large pot of water to a boil and blanch the pea pods (about 45 seconds).

6. 6

   Remove the peas and immerse in a large bowl of cold water to stop the cooking process.

7. 7

   Drain on a paper towel and pat dry.

8. 8

   With the point of a sharp knife, split open the curved seam of each of the peas.

9. 9

   Using a small spoon or cocktail fork, fill each pea with about 1 1/2 teaspoons of the crab mixture.

10. 10

    Arrange on a platter and garnish with the red pepper slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.