CHILLED PEA SHOTS WITH SPICY CRAB

Chilled Pea Shots with Spicy Crab image

Provided by Tyler Florence

Time 1h10m

Yield 15 servings

Number Of Ingredients 11

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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

Steps:

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.