Chilled Spring Pea Soup with Crab Salad, Creme Fraiche, and Mint

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For the soup: 

Kosher salt

1/2 cup sliced shallots

1/4 cup sliced garlic

1 tablespoon toasted coriander seeds

Freshly cracked black pepper

1 Fresno chile, sliced, seeds and stem included

4 cups shelled English peas

3 to 4 cups creme fraiche, cold

1 small bunch mint, leaves picked

For the crab salad:

2 cups Jonah crabmeat, picked through for shells

1/4 cup torn mint leaves

Salt and freshly cracked black pepper

Extra-virgin olive oil, for drizzling

1/4 cup sliced scallions

2 limes, zested and juiced

2 pickled Fresno chiles, minced, recipe follows

8 snow peas, julienned

Pickled Chiles:

2 pounds Fresno chiles

Sherry vinegar

Sugar

Kosher salt

2 bay leaves

2 tablespoons coriander seeds

2 tablespoons black peppercorns

1 teaspoon cumin seeds

4 sprigs fresh marjoram

3 garlic cloves