SNOW PEAS STUFFED WITH CRAB Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 pound fresh snow peas
12 ounces crab meat, well drained
2 hard-cooked eggs, finely chopped
4 scant tablespoons mayonnaise, or more if needed
3 dashes Tabasco
1 teaspoon capers
3 tablespoons celery, finely chopped
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Directions: |
Directions:Wash and clean snow peas. Split peas on top side, leaving bottom intact to form a little boat. Blanch in lightly salted boiling water for 10 seconds, then submerge in cold water for a moment. Remove and drain. Set aside to cool.
Mix all remaining ingredients very gently so as not to break up crab meat.
Stuff generously with crab meat filling, about 1 heaping teaspoonful for each snow pea. Chill in refrigerator until ready to serve.
Serve these on your prettiest, simplest tray. They need very little extra garnish. |
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Number Of
Servings: |
Number Of
Servings:6 as an appetizer - makes about 24 |
Personal
Notes: |
Personal
Notes: Melissa fell in love with these the first time I made them and frequently requested them for parties and gatherings. The recipe came from the Dinah Shore Cookbook given to me by Grandma Hough. Dinah's note: "This is as pretty a finger food as you'll find. It does not go a long way, as even dedicated weight watchers usually have 3 or 4. It's delicately toothsome."
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