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Crab and
Cream Cheese Stuffed Snow Peas |
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These are time
consuming, but worth it because the presentation is so
beautiful!
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48
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snow
peas |
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8
oz |
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cream cheese, at room temperature |
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¼
cup |
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parsley |
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½
lb |
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crab
meat, crumbled finely |
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1
clove |
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garlic, minced
dash worcestershire sauce (to taste) |
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pepper to taste |
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1 |
Blanch peas
in large pot of rapidly boiling water for 30
seconds. Remove from heat immediately and cool
down with cold water. Drain and set aside. |
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2 |
Blend the
rest of the ingredients until smooth. |
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3 |
With a
paring knife, split snow peas along curved side
of each pea. Fill each snow pea with the cream
cheese mixture using a pastry bag tip. |
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4 |
Chill for at
least an hour before serving. They are an easier
appetizer to serve when the filling has become
firm. |
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Servings: 48 |
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Cooking Tips |
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**You can make the
presentation of these look fantastic- use the peas to
make a pretty design on a serving platter. |
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**Be sure to break
up the crab into fine shreds. It tends to clump up and
can clog the pastry tip. You can also use a plastic
ziploc and cut the corner to use as a pastry bag. |
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