Chilled Crab and Sugar Snap Pea Salad with Rice Vinegar and Toasted Sesame

Bring a small pot of water to a boil. Blanch the sugar snap peas for 60 seconds until they turn bright green and still retain a snappy crunch. Immediately plunge them into an ice bath to stop the cooking, then drain thoroughly.

In a small bowl, whisk together the rice vinegar with the cashew butter until it forms a smooth, creamy emulsified dressing.

Gently flake the fancy white crab meat into a mixing bowl, being careful to keep some texture.

Add the blanched snap peas to the crab. Pour the dressing over the mixture and toss delicately to coat everything evenly.

Plate the salad in a shallow bowl. The contrast of the sweet white crab and the vibrant green peas makes for a beautiful, refreshing presentation. Serve immediately while chilled.