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.