Crab and Snap Pea Stir Fry

Equipment :


  • 1 Tbsp fish sauce
  • 2 Tbsp soy sauce (low sodium)
  • 1 tsp corn starch
  • Oil to coat pan
  • 8 oz snap peas, can also use green beans
  • 1/2 cup scallion, sliced
  • 2 tsp Long-tail Sunset
  • 1 lb cooked crab meat (I used Dungeness)
  • 2 Tbsp lime juice
  • Roasted cashews for garnish


  • Whisk together fish sauce, soy sauce and corn starch until the corn starch is fully incorporated.
  • Heat a sauté pan over medium high heat and add oil to coat the bottom.
  • When the pan is hot add the snaps peas and spread in an even layer.
  • Cook for 2 minutes to blister in places before adding the scallions.
  • Stir to combine and continue to cook until the scallions are light brown, about 1 more minute.
  • Add Long-tail Sunset and stir to combine immediately followed by the crab.
  • Since the crab is cooked you really want to just heat it through, about 30 seconds. Mix together without breaking apart the crab too much.
  • Add the fish sauce- soy mixture when everything is hot and reduce for 10 seconds before turning off the heat.
  • Add the lime juice and cashews and plate it up!
  • Serve immediately and delicious over rice.

Things to remember

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