Puree of Spring Pea Soup with Pea Shoots and Ginger Lemon Crab Cake
spring pea soup

For 6 servings
3 pounds of fresh peas, shelled
1 cup vegetable stock
white pepper

Bring a pot of water to a boil and season the water with salt. Blanch the peas in batches, until the peas are tender, cool down the peas in a bowl filled with ice and water. Once all the peas are cooled down, blend them with the vegetable stock in batches and pass through the strainer, adjust the consistency if needed with vegetable stock or water and season to taste with salt and white pepper.

Crab Cake
½ pound fresh crab meat
1 Tablespoon mayonnaise
½ Teaspoon grated ginger
½ Teaspoon grated lemon zest
1 Tablespoon chopped mint
Bread crumbs
1 egg

Mix all the ingredients together, and form the crab cakes, dip into the egg and the coat with the bread crumbs. Start by heating a medium non stick pan with a little canola oil, and sauté the crab cakes on both sides until golden brown, keep warm. Wipe the pan clean and re heat, take a hand full of the pea shoots, and sauté quickly with a little canola oil and a pinch of salt, place the pea shoots in among the serving bowls in the center and add one crabcake on top.

Ladle in the soup and serve. The soup may be served hot or cold