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Crab Legs with Sugar Snap Peas in Lemon-Butter

These Crab Legs with Sugar Snap Peas in Lemon Butter is a basic seafood and vegetable sauteed entree. Filipinos call sugar snap peas 'sitsaro'. I used canned crab legs and fresh vegetables in a saute of extra virgin olive oil, butter, with garlic and onions. Sprinkle a combination of lemon-butter sauce at the end. Substitute flaked crab meat if more convenient. This is an Asian in American recipe by Elizabeth Ann Quirino.
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Dinner, Lunch, Seafood, Vegetables
Cuisine: Asian, Filipino
Keyword: Crab Legs Sugar Snap Peas Lemon Butter
Servings: 2 people
Calories: 225kcal
Author: Asian in America - Elizabeth Ann Quirino


  • Large Skillet or Wok: 12 inches in diameter
  • Small stockpot


  • ½ pound sugar snap peas, edges trimmed
  • water for blanching
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons unsalted butter
  • 2 cloves garlic, peeled, minced
  • 1 whole medium-sized white onion
  • 8 ounces pre-boiled, cracked crab legs (canned), claws opened for meat; or use flaked crab meat as substitute; 1 cup
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 whole fresh lemon, for the juice; about 1/8 cup
  • ¼ cup melted unsalted butter

For serving:

  • steamed rice


To prepare Sugar Snap Peas:

  • Trim the edges of the sugar snap peas and wash thoroughly.
    In a small stockpot, boil water, enough to cover the snap peas.
    When water boils, blanch the snap peas for 1 minute. Reserve 1/2 cup of the water for saute.
    Drain. Place the sugar snap peas in an iced bath (bowl of iced cold water + ice cubes) to maintain the fresh, green color. Set aside.

To cook the Crab Legs with Sugar Snap Peas:

  • In a large skillet or wok, over medium heat, add the extra virgin olive oil plus the butter. When hot enough in 1 minute, saute the garlic and onions.
    Add the crab legs. Stir around for the butter flavor to blend. Let this cook for about 3 to 5 minutes.
  • Drain the sugar snap peas from the ice bath. Discard the iced water.
    Add the vegetables to the skillet with the crab legs.
    Pour the reserved 1/2 cup of water used for blanching the snap peas.
    Combine ingredients. Season with salt and black pepper.
  • Mix together in a small bowl the juice of 1 whole lemon with the 1/4 cup melted butter. Pour this mixture into the skillet of Crab Legs with Sugar Snap Peas.
    Incorporate ingredients well. Serve warm with steamed rice.

Cook's comments:

  • I used canned, pre-boiled crab legs for this recipe. We live in a landlock area so we don't always have access to fresh seafood. You can substitute with canned or fresh, boiled crab meat which has been flaked.
    If using salted butter, omit or lessen the amount of salt in the recipe.
    Sugar snap peas, which I purchased at the Asian market here in America, are a cross between snow peas and garden peas, according to The Kitchn. Its texture is crunchy and flavor is sweet. In the Philippines, I found these fresh, in the Baguio market, but are now available in Manila and other cities, too. These can be eaten raw or in a simple stir-fry, with or without meat. You can also cook it with fish and seafood, noodles, or a combination of other vegetables.

Copyright Notice:

  • Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
    Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]


Serving: 100g | Calories: 225kcal | Carbohydrates: 1g | Protein: 1g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 583mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 353IU | Calcium: 6mg | Iron: 1mg