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Chilled Pea Shots with Spicy Crab Recipe

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This recipe for Chilled Pea Shots with Spicy Crab is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pea Soup:
2 cups froxen 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 T. canola oil
1 T. red chile 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:
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.
Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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