Snack · Japanese · 10 min
Steamed Fancy White Crab and Sugar Snap Pea Salad with Rice Vinegar and Scallion
- Calories
- 221
- Protein
- 22g
- Carbs
- 16g
- Fat
- 8g
Ingredients
- 163.8 g sugar snap peas
- 100.1 g white crab meat
- 18.2 g crème fraîche
- 0.9067 tbsp rice vinegar
- 13.6 g scallion
- 1 pinch salt
Method
- 01Bring a small steamer basket over water to a boil.
- 02Place the trimmed sugar snap peas in the steamer basket, cover, and steam for 3 minutes until bright green and tender-crisp.
- 03In a small mixing bowl, whisk together the crème fraîche, rice vinegar, a pinch of salt, and two-thirds of the sliced scallions until smooth and tangy.
- 04Gently fold the white crab meat into the dressing, keeping the lump crab pieces intact.
- 05Arrange the steamed sugar snap peas on a plate and spoon the dressed crab mixture over the top.
- 06Garnish with the remaining sliced scallion and serve immediately.
- 07Cook the crab until the crab reaches an internal temperature of 145°F (63°C) in its thickest part before serving.
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