Crab with Snow Peas
Submitted by kimbo
Quick stir-fried crab with crisp snow peas, water chestnuts, garlic, and white wine over rice. A light, fresh Asian-inspired seafood dinner ready in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minFast, fresh, and clean. This is the kind of weeknight stir-fry that makes takeout look slow.
Fresh crab gets a quick simmer in oil, then snow peas, water chestnuts, and garlic join the pan for just a few minutes to keep everything snappy and vibrant. A glossy sauce of white wine, soy sauce, and arrowroot brings it all together with a light, silky sheen.
Served over hot rice, it’s a complete meal in about 30 minutes with barely any cleanup.
Kitchen Tips
- Keep the heat moderate when cooking the crab. High heat will make it tough and rubbery.
- The snow peas should still have some crunch when you serve. Five minutes in the pan is plenty.
- Arrowroot gives a cleaner, glossier sauce than cornstarch and won’t turn cloudy. Dissolve it fully in the water before adding, or it’ll clump.
- Jicama is listed as an alternative to water chestnuts and it’s a great swap. Same crunch, slightly sweeter, and always available fresh.
Ingredients
Directions
Heat oil.
Add crab and simmer, stirring, 2 minutes. Add garlic, snow peas and water chestnuts; simmer 5 minutes.
Stir together wine, soy sauce, arrowroot and water until arrowroot is dissolved.
Pour into cooking crab mixture and simmer another 2 minutes.
Serve immediately over hot rice.
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