1/2 pound fresh snow peas
12 ounces crab meat, well drained
2 hard-cooked eggs, finely chopped
4 tablespoons mayonnaise (more if needed)
1/4 to 1/2 teaspoons prepared horseradish or to taste
3 dashes of hot sauce or to taste
2 teaspoons capers, drained and minced
3 tablespoons celery, finely choopped

Wash and clean snow peas. Split peas on top side, leaving bottom intact to form a little boat. Blanch in lightly salted boiling water for 10 seconds, then submerge in cold water for a moment. Remove and drain.

Set aside to cool.

In a medium bowl, add crab meat, eggs, mayonnasie, horseradish, hot sauce, capers, and celery; mix very gently so as not to break up crab meat.

Stuff snow peas generously with crab meat filling (about 1 heaping teaspoonsful of each snow pea).

Chill in refrigerator until ready to serve.

Makes about 24 stuffed snow peas.

Submitted by: Janette