Crab Stuffed Snow Peas Recipes

CRAB STUFFED SNOW PEAS

Steps:

• In a bowl, beat cream cheese with the lemon juice until smooth.
• Add crabmeat and onion and mix well.
• Season to taste with salt and pepper.
• Cover and refrigerate for at least an hour (until mixture is firm; its easier to handle this way).
• Bring a large pot of water to a boil and blanch the pea pods (about 45 seconds).
• Remove the peas and immerse in a large bowl of cold water to stop the cooking process.
• Drain on a paper towel and pat dry.
• With the point of a sharp knife, split open the curved seam of each of the peas.
• Using a small spoon or cocktail fork, fill each pea with about 1 1/2 teaspoons of the crab mixture.
• Arrange on a platter and garnish with the red pepper slices.

CRAB-STUFFED SNOW PEAS

Steps:

• In small bowl, combine the crab, mayonnaise, chili sauce, salt, pepper sauce and pepper. , Place snow peas in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 30 seconds for until softened. Drain and immediately place snow peas in ice water. Drain and pat dry. , With a sharp knife, split pea pods along the curved edges. Spoon 1 tablespoon of crab mixture into each. Refrigerate until serving.

CRAB-STUFFED SHELLS WITH PEAS AND LEEKS

Steps:

• Melt 3 tablespoons butter in a medium skillet over medium heat. Add leeks, and cook until soft, about 5 minutes. Add peas; cook until bright green, about 3 minutes more. Transfer mixture to a bowl, and season with salt and pepper. Stir in the crab-meat; cover with plastic wrap, and refrigerate until ready to assemble.
• Melt remaining 6 tablespoons butter in a large saucepan over medium heat. When bubbling, add flour. Cook, whisking constantly, 1 minute. While whisking, slowly pour in milk. Continue cooking, whisking constantly, until mixture bubbles and thickens. Remove from heat; stir in cream and lemon juice, and season with salt and pepper.
• Preheat oven to 375 degrees. Bring a large pot of water to a boil. Add salt and pasta shells; cook 2 to 3 minutes less than package instructions. Drain.
• Meanwhile, in a small bowl, stir together breadcrumbs, garlic, parsley, and oil; set aside. Stir 1 cup cream sauce into reserved crab mixture. Pour another cup cream sauce into the bottom of a 9-by-13-inch baking dish.
• Fill each pasta shell with a heaping tablespoon of crab mixture; arrange in baking dish. Spoon remaining sauce over shells, and sprinkle with remaining breadcrumb mixture. Transfer to oven; bake until mixture is bubbling and the top is golden brown, about 30 minutes. Let cool 5 minutes before serving.

CRAB AND SNOW PEA TARTLETS

Steps:

• Place pea pods and the crabmeat in a food processor, pulse just until chopped. Add the egg, mayonnaise, celery, onion and mustard. Pulse briefly, just until mixed together.
• Spoon into tart shells and chill.

STUFFED SNOW PEAS

Steps:

• In salted, boiling water, blanch (boil rapidly in lots of water) snow peas for 30 seconds.
• Cool in cold water, drain, and set aside.
• Blend the rest of the ingredients until smooth.
• With a sharp pairing knife, split the snow peas along the curved side.
• Fill each snow pea with filling, using a small spatula or pastry bag with tip.
• I have used a ziplock bag with a hole cut in the corner.
• Can be made the day before, refrigerate, and serve chilled.