This crab stuffed pea pods recipe is easy to make and is a perfect hand food appetizer.
½ Lb. Seatech crab meat
48 snow peas, approximately ½ to ¾ pounds
8 oz. cream cheese, at room temperature
¼ cup chives, finely chopped
Seasoning salt and pepper, to taste
Cut the very tip of the peas and pull the string off. Blanch peas in boiling water for 30 seconds. Remove peas and place them into an ice bath. Drain and set aside.
In a bowl mix together the crab meat, cream cheese and chives. Season with seasoning salt and pepper to taste.
Split snow peas open with a paring knife. Fill each snow pea with the crab mixture with a pastry bag. If you do not have a pastry bag you can put the crab mixture in a zip lock bag and cut a tip off to pipe the mixture into the peas. You can also use a knife to spread the mixture in the peas as well.
Place in the refrigerator and chill for at least an hour before serving.
You can use raw snow peas for a crisper appetizer but they are a little more difficult to fill.