Chilled Spring Pea Soup with Crab Salad Creme Fraiche and Mint

Ingredients

• Kosher salt
• 1/2 cup sliced shallots
• 1/4 cup sliced garlic
• 1 tablespoon toasted coriander seeds
• Freshly cracked black pepper
• 1 Fresno chile, sliced, seeds and stem included
• 4 cups shelled English peas
• 3 to 4 cups creme fraiche, cold
• 1 small bunch mint, leaves picked
• 2 cups Jonah crabmeat, picked through for shells
• 1/4 cup torn mint leaves
• Salt and freshly cracked black pepper
• Extra-virgin olive oil, for drizzling
• 1/4 cup sliced scallions
• 2 limes, zested and juiced
• 2 pickled Fresno chiles, minced, recipe follows
• 8 snow peas, julienned
• 2 pounds Fresno chiles
• Sherry vinegar
• Sugar
• Kosher salt
• 2 bay leaves
• 2 tablespoons coriander seeds
• 2 tablespoons black peppercorns
• 1 teaspoon cumin seeds
• 4 sprigs fresh marjoram
• 3 garlic cloves

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