Chilled Pea Shots with Spicy Crab

Save Recipe
  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Yield: 15 servings
Share This Recipe


Pea Soup:

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

Spicy Crab:

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


  1. 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.
  2. 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.