Stuffed Snow Peas with Crab Recipe

Stuffed Snow Peas with Crab are a very pretty finger food that is also delicious, very simple to prepare, and low in calories.  These stuffed snow pea appetizers are sure to be a hit when you serve them to your family and friends.  In fact, this is an appetizer your family and friends will request often.  Perfect for a summer backyard barbecue, but they ae also impressive at a cocktail party!  Most definitely a keeper recipe!

Please check out my Backyard Barbecue dinner menu which includes Stuffed Snow Peas with Crab.


Stuffed Snow Peas with Crab


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Stuffed Snow Peas with Crab Recipe:

Snow Peas Stuffed with Crab Recipe

Prep Time: 30 minutes

Cook Time: 0


1/2 pound fresh snow peas
12 ounces crab meat, well drained
2 hard-cooked eggs finely chopped
1/4 cup light mayonnaise (more if needed)
1/4 to 1/2 teaspoons prepared horseradish or to taste
3 dashes of hot sauce or to taste
2 teaspoons capers, drained and minced
3 tablespoons celery, finely chopped



Wash and clean snow peas.  Using a sharp knife, split the snow peas on top side, leaving bottom intact to form a little boat.  Blanch in lightly salted boiling water for 10 seconds; remove from heat. Immediately submerge snow peas in cold water for a minute.  Remove and drain; set aside to cool.

Note:  Do not over cook the pea pods or you will have soggy pods instead of a nice crisp bite. 

In a medium bowl, add crab meat, eggs, mayonnaise, horseradish, hot sauce, capers, and celery; mix very gently so as not to break up crab meat.

Stuff cooled snow peas generously with crab meat filling (about 1 heaping teaspoonfuls of each snow pea).  Chill in refrigerator until ready to serve.

Makes about 24 stuffed snow peas.

Sources:  Recipe from The Dinah Shore Cookbook, by Dinah Shore, published by Doubleday & Company, Inc., 1983.  Photo from Taste of Home Magazine, April/May 2008.

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