These Crab and Cream Cheese Stuffed Snow Peas make an elegant appetizer for a cocktail party, and they’re beautiful on a platter, too.
I’ve been making these crab and cream cheese stuffed snow peas for parties for many years now. In these days of convenience and store-bought appetizers, they’re definitely not an appetizer that people expect to see at a party. For that reason, they tend to fly off the platter! I love the crunch of the snow peas with the creamy crab filling. They happen to be pretty delicious.
Ingredients needed:
- fresh snow peas
- cream cheese
- crumbled crab meat
- fresh parsley
- garlic
- Worcestershire sauce
- salt and pepper
How to make Crab and Cream Cheese Stuffed Snow Peas:
The complete, printable recipe is at the bottom of this post.
Blanch the 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.
Blend the remaining ingredients in a medium bowl until smooth. With a paring knife, split the snow peas along the curved side of each pea. Use a pastry bag tip with a fairly wide opening to fill each snow pea with the cream cheese mixture.
Recipe Notes:
- It’s okay to use low fat cream cheese and canned crab.
- You can make the presentation of these look fantastic by using the peas to make a pretty design on a serving platter. Or add some peas to the tops of the crab and cream cheese stuffed snow peas as shown in the photos.
- 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 zip baggie and cut the corner to use as a pastry bag.
The Best Stuffed Appetizer Recipes:
- Salmon Stuffed Cherry Tomatoes
- Easy Stuffed Mushrooms
- Sausage Stuffed Mini Sweet Peppers
- Bacon Stuffed Cherry Tomatoes
- Goat Cheese Stuffed Mushrooms
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Crab and Cream Cheese Stuffed Snow Peas
Ingredients
- 48 large snow peas
- One 8-ounce package cream cheese, at room temperature
- ½ pound crab meat, crumbled finely
- ¼ cup finely chopped parsley
- 1 medium garlic clove, minced
- ½ teaspoon Worcestershire sauce (+ more to taste)
- salt and pepper, to taste
Instructions
- Blanch the 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.
- Blend the remaining ingredients in a medium bowl until smooth.
- With a paring knife, split the snow peas along the curved side of each pea. Use a pastry bag tip with a fairly wide opening to fill each snow pea with the cream cheese mixture.
- Chill for at least an hour before serving. They are an easier appetizer to serve when the filling has had a chance to become firm.
Notes
- It's ok to use low fat cream cheese and canned crab.
- You can make the presentation of these look fantastic by using the peas to make a pretty design on a serving platter.
- 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 zip baggie and cut the corner to use as a pastry bag.
- If you're counting WW Points be sure to use low fat cream cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was an easy recipe to make and very delicious!
Do you think this would be good with sugar snap peas?
I think sugar snap peas are too thick to take on the filling. Might be a strange combination.
I have made this with sugar snap peas I just don’t let the snap peas get fully mature and they’ve always been a hit at every potluck that I’ve taken them to
Absolutely delish! I’ve been looking for this recipe for years. Thank you. My search is over!
I am not a fan of crab, at all, How do you think this would be with some smoked Alaskan salmon? Would the flavor fit in OK?
I’m thinking that might be great!
I love super light appetizers like this, in fact, I’m pretty sure I would embarrass myself around a plate of these!