snack

Crab and Sugar Snap Pea Salad with Rice Vinegar and Scallion

Name: Crab and Sugar Snap Pea Salad with Rice Vinegar and Scallion
Ingredients: 108.1 g Crab meat fancy white, canned; 124.7 g Sugar snap peas, fresh, blanched; 37.5 ml Rice vinegar; 9.7 g Cashew butter, salted; 37.5 g Scallions, thinly sliced; 1.2 g Sea salt, to taste; 4.5 g Chia seeds, raw

Nutrition

248

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(7)

Crab meat fancy white, canned108.1 g

Sugar snap peas, fresh, blanched124.7 g

Rice vinegar37.5 ml

Cashew butter, salted9.7 g

Scallions, thinly sliced37.5 g

Sea salt, to taste1.2 g

Chia seeds, raw4.5 g

Instructions

Bring a small pot of water to a boil. Blanch the sugar snap peas for exactly 60 seconds until bright neon green and tender-crisp. Drain immediately and shock in a bowl of ice water to lock in the color.

In a small mixing bowl, whisk together the rice vinegar and cashew butter until emulsified into a creamy, tangy dressing.

Gently pat the crab meat dry with paper towels to ensure it stays firm. Remove any stray cartilage.

In a serving bowl, combine the drained snap peas, crab meat, and half of the sliced scallions. Drizzle with the cashew-rice vinegar dressing and toss gently to coat—use your fingers or a silicone spatula to avoid breaking up the delicate crab lumps.

Plate the salad, then garnish with the remaining scallions and a sprinkle of chia seeds for a subtle, earthy crunch. Serve immediately while the peas are cool and fresh.