These Crab and Cream Cheese Stuffed Snow Peas make an elegant appetizer for a cocktail party, and they’re beautiful on a platter, too.

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.

Recipe from Recipe girl