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.
Snow Peas Stuffed with Crab Recipe: https://whatscookingamerica.net/appetizers/snowpeas.htm