French recipe of truffled creamed peas with crab
1kg Fresh Peas
box of chopped truffles
50 grams per person for Crabmeat
whipped cream 25cl
Chervil or parsley
Salt, pepper and Espelette chili
Blanch the peas, divide them in half and save one half for later.
Cook the other half of peas in boiling salted water for 4 minutes.
Drain and mix in a blender.
Add the peas slowly until velvety.
Make the whip cream.
Put on plate and add the remaining peas, gently put the crab meat and truffles on top with a dollop of whipped cream, decorate with chervil.
Finally drizzle with a little oil, pepper and Espelette chili.
You can eat the french recipe of truffled creamed peas with crab