Stuffed Snow Pea Snacks Recipes

Steps:

• In a bowl, beat cream cheese with the lemon juice until smooth.
• Add crabmeat and onion and mix well.
• Season to taste with salt and pepper.
• Cover and refrigerate for at least an hour (until mixture is firm; its easier to handle this way).
• Bring a large pot of water to a boil and blanch the pea pods (about 45 seconds).
• Remove the peas and immerse in a large bowl of cold water to stop the cooking process.
• Drain on a paper towel and pat dry.
• With the point of a sharp knife, split open the curved seam of each of the peas.
• Using a small spoon or cocktail fork, fill each pea with about 1 1/2 teaspoons of the crab mixture.
• Arrange on a platter and garnish with the red pepper slices.

Steps:

• In small bowl, combine the crab, mayonnaise, chili sauce, salt, pepper sauce and pepper. , Place snow peas in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 30 seconds for until softened. Drain and immediately place snow peas in ice water. Drain and pat dry. , With a sharp knife, split pea pods along the curved edges. Spoon 1 tablespoon of crab mixture into each. Refrigerate until serving.

Steps:

• Remove stem end from snow peas, string them, and blanch in a large pot of rapidly boiling water for 30 seconds. Plunge them immediately into cool water to stop the cooking and preserve their beautiful green color.
• With a small sharp knife, slit open the straight seam of each snow pea and pipe softened cheese into each one, using a small-tipped pastry tube, or spread with a small spatula. Garnish each pod with a small leaf of mint just poking out the top of the snow pea.

Steps:

• In blender or food processor fitted with steel blades, place carp-roe caviar and cold water.
• Blend briefly.
• Add breadcrumbs and lemon juice and blend briefly again.
• Trickle in oil very slowly while blending.
• When mixture is thick and oil is used up, add onion, garlic and dill and blend until smooth.
• Adjust seasoning, seeing if it needs some salt and add pepper to taste.
• Set aside.
• Steam snow peas about 3 minutes, until they puff up and turn bright green.
• Drain and run under cold water.
• When cool enough to handle, trim off stem end and strings.
• This will open peas.
• Fill a pastry tube with the taramosalata (the carp-roe spread) and pipe in about ½ to 1 tablespoon of it into each pea pod.
• Chill 1 hour.
• Serve cold.

Steps:

• Cover snow peas with boiling water and let stand for 1 minute.
• Drain well and plunge into ice water.
• Drain again.
• Remove stem and strings from peapods, carefully open with a toothpick.
• Combine shrimp with the mayo, green onion and lemon juice.
• Fill pods with the shrimp mixture.
• Chill and serve.