Crab and Snap Pea Stir Fry | SpiceTribe
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Crab and Snap Pea Stir Fry

Chef Trent Blodgett

Chef Trent Blodgett

Chef Notes

Ingredients

Steps

Crab and Snap Pea Stir Fry

Chef notes

The beauty of a stir fry is that it can be made up of so many different ingredients. This specific one is inspired by a crabmeat and snap pea stir fry that I ate just outside of Bangkok. It was funky, tangy and spicy – all of my favorite things in one dish and I was so excited to try and recreate it using our Long-tail Sunset spice blend.

Garnish with a lime for some citrusy flavor and cashews for added crunch and enjoy this unique dish with all its delicious flavors.

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Ingredients

  • 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
  • .5 cup scallion, sliced
  • 2 tsp Long-tail Sunset
  • 1 lb cooked crab meat (I used Dungeness)
  • 2 Tbsp lime juice
  • Roasted cashews for garnish
Long-tail Sunset Thai Blend

Long-tail Sunset Thai Blend

$10
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Steps

Step 1 -

Whisk together fish sauce, soy sauce and corn starch until the corn starch is fully incorporated.

Step 2 -

Heat a sauté pan over medium high heat and add oil to coat the bottom.

Step 3 -

When the pan is hot add the snaps peas and spread in an even layer.

Step 4 -

Cook for 2 minutes to blister in places before adding the scallions.

Step 5 -

Stir to combine and continue to cook until the scallions are light brown, about 1 more minute.

Step 6 -

Add Long-tail Sunset and stir to combine immediately followed by the crab.

Step 7 -

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.

Step 8 -

Add the fish sauce- soy mixture when everything is hot and reduce for 10 seconds before turning off the heat.

Step 9 -

Add the lime juice and cashews and plate it up!

Step 10 -

Serve immediately and delicious over rice.

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