Toss shells in enough dressing to coat them so they don’t stick together, and to flavor the shells before filling.
Gently mix the crab, nuts, pomegranate seeds, shoots, carrots, and chives.
Add enough dressing to the mix, without becoming too wet. Gently fill the shells with the crab filling.
Place whole pea shoots on a plate. Display the stuffed shells on top of the shoots. Drizzle a very little amount of dressing across the plate, or a little pomegranate molasses from the dressing recipe. Serve