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Crab Meat Stuffing Recipe

Crab meat stuffing, filling pea pods.

Mind your peas and crabs. Get it?!

An a-peeling crab-i-tizer. Okay…I’m done.

This crab appetizer is the bomb…the pea bomb that is. It sounds gross but it’s not. It’s really delicious, actually. You should try it.

Imagine something so tasty wrapped up tightly in a healthy blanket of goodness. That’s what these pods o’ plenty are all about.

Here’s something interesting to note:

Pea pod eaters live happy and a lot longer than others. According to a fake study I just made up that hasn’t factored in the recent rise in zombie attacks.

The stuffing that we used is not just limited to pea pods. It can be heated and used in peppers, mushrooms and fish. Or if you prefer to serve it as a  creamy crab dip with crackers. You will have some left-over crab stuffing so it’s a great idea to have some crackers on hand.

 

Ingredients:

  • About 24 fresh snap peas
  • 2 Tablespoons of clarified butter –Find out how to clarify butter here
  • 2 shallots, finely chopped  
  • 4 ounces (½ a package) of cream cheese (softened)
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon cayenne pepper
  • 1 zest from a lemon (grated) 
  • 1 pound of crab meat ( claw meat preferred)
  • 2 tablespoons of chives (finely chopped) or to taste
  • Sea salt and freshly ground black pepper

 

Method-to-the-Rad-ness:

In a medium frying pan over medium heat, add the clarified butter. Once the butter is heated add the shallots and cook until soft and translucent (about 5 minutes). 

In a mixing bowl add the cream cheese, sour cream, mayonnaise and mustard. Stir until thoroughly mixed and smooth.

Add the cayenne, lemon zest and cooked shallots and stir, until smooth and creamy. Gently stir in the crab meat and chives. 

Season with salt and pepper to taste.  The Stuffing is done.

Take the snap peas and gently open them to remove the peas. Save the peas in a bowl to be eaten later.

Take one tablespoon of the crab stuffing and fill each pod and arrange them on a serving dish. Chill until you are ready to serve. This recipe can be made ahead of time.

  

Crab Meat Stuffing Recipe
 
 
:
: Appetiser
: 10
Ingredients
  • About 24 fresh snap peas
  • 2 Tablespoons of clarified butter -Find out how to clarify butter here
  • 2 shallots, finely chopped
  • 4 ounces (½ a package) of cream cheese (softened)
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon cayenne pepper
  • 1 zest from a lemon (grated)
  • 1 pound of crab meat ( claw meat preferred)
  • 2 tablespoons of chives (finely chopped) or to taste
  • Sea salt and freshly ground black pepper
Method to the Rad-ness
  1. In a medium frying pan over medium heat, add the clarified butter. Once the butter is heated add the shallots and cook until soft and translucent (about 5 minutes).
  2. In a mixing bowl add the cream cheese, sour cream, mayonnaise and mustard. Stir until thoroughly mixed and smooth.
  3. Add the cayenne, lemon zest and cooked shallots and stir, until smooth and creamy. Gently stir in the crab meat and chives.
  4. Season with salt and pepper to taste. The Stuffing is done.
  5. Take the snap peas and gently open them to remove the peas. Save the peas in a bowl to be eaten later.
  6. Take one tablespoon of the crab stuffing and fill each pod and arrange them on a serving dish. Chill until you are ready to serve. This recipe can be made ahead of time.

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