Time: 30 minutes

Serves: 15 appetizers (2 3/4 cups soup)

  • 2 cups frozen sweet peas, run under cool water to thaw
  • 1 (14.5 oz) can vegetable broth
  • 1/2 cup canola oil
  • 1/2 teaspoon freshly squeezed lemon juice
  • sea salt and freshly ground black pepper
  • spicy crab:
  • 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

Chilled Pea Shots with Spicy Crab

Recipe courtesy Tyler Florence 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, 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 crab meat 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. Drinking an hors d’oeuvre is the cool way to go!

Edited: October 9th, 2009