Chilled Pea Shots with Spicy Crab

• 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

1. Blend the peas and vegetable broth in a blender until smooth.
2. Take the lid off and, with the motor running, pour in the oil in a steady stream until the mixture is emulsified.
3. Add the lemon juice, season with salt and pepper, and then chill in the refrigerator for 1 hour.
4. To make the spicy crab, whisk the canola oil, chili paste, and lemon juice together in a bowl.
5. Fold in the crabmeat and mint and season with a pinch of salt.
6. Fill espresso or sake cups about three-quarters full with the chilled pea soup.
7. Garnish the pea shots with a generous tablespoon of the spicy crab and serve right away.

frozen sweet peas, vegetable broth, canola oil, freshly squeezed lemon juice, salt, canola oil, red chili paste, lemon, fresh lump crabmeat, fresh mint, salt

Taken from www.epicurious.com/recipes/food/views/chilled-pea-shots-with-spicy-crab-372652 (may not work)