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


For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index.  Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.



Snow Peas Stuffed with Crab Recipe:
Prep Time
30 mins
Total Time
30 mins
Course: Appetizer
Cuisine: American
Keyword: Snow Peas Stuffed with Crab Recipe
  • 1/2 pound snow peas, fresh
  • 12 ounces crab meat, well drained
  • 2 eggs, hard-cooked, finely chopped
  • 1/4 cup mayonnaise, light (more if needed)
  • 1/4 to 1/2 teaspoons horseradish, prepared, or to taste
  • 3 dashes of hot sauce or to taste
  • 2 teaspoons capers, drained and minced
  • 3 tablespoons celery, finely chopped
  1. 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.

  2. 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.

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

  4. 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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