Steamed Fancy White Crab and Sugar Snap Pea Salad with Rice Vinegar and Scallion

Bring a small steamer basket to a boil over water. Place the sugar snap peas in the basket and steam for 3 minutes until they are bright green and maintain a distinct crunch.

In a small mixing bowl, whisk together the creme fraiche, rice vinegar, and finely sliced scallions until you have a creamy, slightly tangy dressing.

Gently fold the fancy white crab meat into the dressing, being careful not to break up the large, delicate lumps.

Arrange the steamed sugar snap peas on a plate and spoon the dressed crab mixture over the top.

Serve immediately while the peas are still warm, garnished with an extra pinch of sliced scallions if desired.