Ingredients
Snow Peas
- 48 large snow peas
Filling
- 1 (8-ounce) package cream cheese, at room temperature
- ½ pound crab meat, crumbled finely
- ¼ cup finely chopped parsley
- 1 medium garlic clove, minced
- Salt and pepper, to taste
Instructions
- Blanch Snow Peas: Bring a large pot of water to a rapid boil. Add the snow peas and blanch them for 30 seconds to soften slightly while retaining their crunch. Immediately remove the peas from the boiling water and plunge them into cold water to halt the cooking process. Drain thoroughly and set aside.
- Prepare Filling: In a medium bowl, combine the cream cheese, finely crumbled crab meat, chopped parsley, minced garlic, salt, and pepper. Mix until the mixture is smooth and well incorporated.
- Stuff Snow Peas: Using a paring knife, carefully split each snow pea along the curved side to create an opening without breaking the pea. Fit a pastry bag tip with a fairly wide opening onto the bag filled with the cream cheese mixture, then pipe the filling into each snow pea evenly.
- Chill: Arrange the stuffed snow peas on a platter and chill them in the refrigerator for at least one hour. This resting time allows the filling to firm up, making them easier to serve and enjoy at parties.
Notes
- Ensure the cream cheese is at room temperature for easier mixing and smoother filling.
- Use fresh snow peas that are crisp and unblemished for the best presentation and texture.
- You can substitute crab meat with cooked finely chopped shrimp or lobster for a variation.
- If a pastry bag is not available, use a small spoon or zip-top bag with a corner snipped off to fill the peas.
- Chilling is essential to allow the filling to set and enhance flavors.
- Prep Time: 30 minutes
- Cook Time: 1 minute (blanching)
- Category: Appetizer
- Method: Blanching
- Cuisine: American
