Chilled Pea Shots with Spicy Crab

Ingredients

• 0.5 cup canola oil 
• 3 tablespoons canola oil 
• 1 tablespoon chili paste depending on your taste pref red such as sambal
• 0.3 bunch mint leaves fresh chopped
• 0.5  juice of lemon juiced
• 1 cup lump crab meat fresh
• 2 cups peas sweet frozen thaw
• 1 pinch sea salt 
• 15 servings sea salt and pepper black freshly ground
• 14.5 ounce vegetable broth canned

Equipment

• bowl
• whisk
• blender

Directions

1. 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.
2. Add the lemon juice then chill in the refrigerator for 1 hour.
3. 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.
4. Garnish the pea shots with a generous tablespoon of the spicy crab and serve immediately.