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
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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