Name: Chilled Pea Shots with Spicy Crab
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 15 servings
Cuisine: asian
Ingredients: 2 cups frozen sweet peas, run under cool water to thaw; 1 (14 1/2-ounce) can vegetable broth; 1/2 cup canola oil; 1/2 lemon, juiced; Sea salt and freshly ground black pepper; 3 tablespoons canola oil; 1 tablespoon red chili paste, such as Sambal; 1/2 lemon, juiced; 1 cup fresh lump crab meat, picked through; 1/4 bunch fresh mint leaves, chopped; Pinch sea salt

Directions

Blend the peas and vegetable broth in a blender until smooth. Take the lid off and, with the motor running, pour in the oil in a steady stream to emulsify the mixture. Add the lemon juice then chill in the refrigerator for 1 hour.
To make the spicy crab, whisk the canola oil, chili paste, and lemon juice together in a bowl. Fold in the crabmeat and mint and season with a pinch of salt. Fill espresso or sake cups, about 3/4 full, with the chilled pea soup. Garnish the pea shots with a generous tablespoon of the spicy crab and serve immediately.

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Chilled Pea Shots with Spicy Crab

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