Best Chilled Pea Shots With Spicy Crab Recipes

Chilled Pea Soup with Spicy Crab image

Provided by Tyler Florence

Time 1h20m

Yield 4 cups

Number Of Ingredients 11

2 cups frozen peas, thawed
1 14.5-ounce can vegetable broth
1/4 cup extra-virgin olive oil
Juice of 1 lemon
Sea salt
2 tablespoons extra-virgin olive oil
1 tablespoon sambal oelek (Asian chili paste)
Juice of 1/2 lemon
1 cup fresh lump crabmeat, picked over
1/4 bunch mint, finely chopped
Sea salt

Steps:

Make the soup: Blend the peas and vegetable broth in a blender until very smooth. With the motor running, slowly pour in the olive oil in a steady stream to emulsify the mixture. Add half of the lemon juice, then chill the soup in the refrigerator for 1 hour. Season with salt and the remaining lemon juice before serving.
Prepare the crab: Whisk the olive oil, sambal oelek and lemon juice together in a bowl. Fold in the crabmeat and mint and season with a pinch of salt. Fill small cups or glasses about three-quarters of the way with the chilled pea soup. Garnish each portion with 1 generous tablespoon of the spicy crab and serve immediately.

Chilled Pea Shots with Spicy Crab image

Yield serves 15

Number Of Ingredients 11

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 teaspoon freshly squeezed lemon juice
Sea salt and freshly ground black pepper
3 tablespoons canola oil
1 tablespoon red chili paste, such as sambal
Juice of 1/2 lemon
1 cup fresh lump crabmeat, picked through
1/4 bunch fresh mint, chopped
Pinch of 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 until the mixture is emulsified. Add the lemon juice, season with salt and pepper, and 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 three-quarters full with the chilled pea soup. Garnish the pea shots with a generous tablespoon of the spicy crab and serve right away.