Chilled Pea Shots With Spicy Crab

Recipe Ingredients

		Pea Soup
2 cups	474ml	Frozen sweet peas - run under cool
		Water to thaw
1		Vegetable broth - (14 1/2 oz)
1/2 cup	118ml	Canola oil
1/2		Lemon - juiced
		Sea salt - to taste
		Freshly-ground black pepper - to taste
		Spicy Crab
3 tablespoons	45ml	Canola oil
1 tablespoon	15ml	Red chili paste
		= (such as Sambal)
1/2		Lemon - juiced
1 cup	62g / 2.2oz	Fresh lump crab meat - picked through
1/4		Fresh mint leaves - chopped
1		Sea salt

Recipe Instructions

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.

This recipe yields 15 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D59) - from the TV FOOD NETWORK

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