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Remove the strings and stems of the snow peas. Set aside.
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Remove the seeds of the red pepper. Cut into slivers. Set aside.
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Prepare a small container with cover. Using a mixer, beat the cream cheese. Blend in the lemon juice.
Mix until smooth.
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Continue mixing while adding the onion and crab meat. Sprinkle with salt and pepper to taste. Cover the
container and let it chill in the refrigirator for 1 to 2 hours or until the crab mix is firm.
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Prepare a large pot over a medium heat. Add water and bring to boil. Pour the pea pod and cook for 30
to 45 seconds.
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Remove from heat and drain the peas. Place it in a large bowl then pour in ice cold water. Let it cool
for a few minutes. Drain again on a paper towel.
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Cut open each pea using a sharp knife. Scoop one and one-half teaspoon of the crab mixture and fill
each pea.
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Arrange the stuffed peas on a serving platter top with slices of red pepper.
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Makes 30 servings
