Green Peas in Crabmeat Sauce


Preparation info
  • Serves

    2 to 4

    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

This is a beautiful, glazed-sauce dish of pinkish or white crabmeat laced with bright-green peas. It has a delicate taste.


  • 1 ten-ounce package frozen large peas, thoroughly defrosted, or fresh peas
  • 3 tablespoons oil


Defrost the frozen peas and set them aside. If you use fresh ones, shell 2 pounds and parboil them in about cups of water in a small saucepan for 5 to 7 minutes until they are tender but still firm an