Instructions

1. In small saucepan, heat 1 tbl of olive oil and saute onion until translucent.
2. To the onion add, 1 clove garlic and cous cous stirring to combine.
3. Add hvy cream, chicken stock and stir.
4. Put a lid on the pan and take it off the heat and let sit for 5 minutes.
5. Heat 1 tbl olive oil in a skillet over med heat and saute snap peas for a couple of minutes.
6. To the snap peas, add 1 clove garlic, 1 tbl butter and the king crab.
7. Add fresh balck pepper to taste.
8. Cook an additionl 2 minutes to warm the crab through, while keeping the snap peas tender crisp.
9. To serve, fluff cous cous with fork and check for seasoning adding salt and pepper if needed.
10. Spoon cous cous on plate, top with snap peas and king crab mixture.