Friday, September 21, 2012

Crab Stuffed Sugar Snap Peas

My husband absolutely loves Sugar Snap Peas. Every week I go to the Farmer's Market (sprouts) here in Cali and get a big bag of them. I chop up fresh veggies for him each week and put them in ziplock bags. His request: "extra Sugar Snap Peas please!".  I  don't mind at all because they are so healthy for him! I wanted to make an appetizer utilizing his favorite vegetable. This recipe reminds me of a deconstructed crab cake, minus the breading and filler. 
These make for really cute appetizers!


Crab Stuffed Sugar Snap Peas
adapted from Taste Of Home

1 6 ounces crabmeat,  flaked and cartilage removed (fresh is best)
2 tablespoons mayonnaise
1 tablespoon chili sauce or seafood cocktail sauce
1/8 teaspoon salt
3 drops hot pepper sauce
Dash pepper
16 fresh snow peas

If you can find fresh crab, this dish will be much better, but you can used canned crab meat if you are in a bind. In small bowl, combine the crab, mayonnaise, chili sauce, salt, pepper sauce and pepper.

With a sharp knife, split pea pods along the curved edges. You need to remove the peas and set aside. Make sure to get the string that attaches to the pod too. I missed a couple and it made for a strange texture. Spoon 1 tablespoon of crab mixture into each pod. Place 3 peas on top of each. This makes for "3 peas in a pod".  Refrigerate until serving. 
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