Add the snow peas and cook briefly until they become bright green and slightly tender while remaining crisp.

Transfer the peas immediately to a bowl of ice water to stop the cooking process and preserve their vibrant color.

Drain the peas thoroughly and pat dry with paper towels.

In a mixing bowl, combine the softened cream cheese, shredded crab meat, parsley, garlic, Worcestershire sauce, salt, and pepper.

Stir until the filling becomes smooth, creamy, and evenly blended.

Transfer the mixture into a piping bag or a zip-top bag with one corner trimmed off.

Using a paring knife, carefully create a slit along the curved side of each snow pea without cutting all the way through.

Pipe the crab mixture into each snow pea until generously filled.

Arrange the stuffed peas on a serving platter in a decorative pattern.

Refrigerate for at least 1 hour so the filling firms up and the flavors meld together.

Serve chilled and enjoy the refreshing crunch and creamy seafood filling.