Combine the peas, broth, and salt in a blender. Purée until smooth.
2 cups frozen peas, 2 cups low-sodium vegetable broth, ¼ teaspoon kosher salt
With the motor running, add the olive oil in a slow, steady stream.
¼ cup olive oil
Stop the motor and add the lemon juice. Quickly pulse once or twice to blend.
juice from 1/2 lemon
Chill in the refrigerator for 1 hour.
In a small bowl, combine the chili paste and mint. Gently stir in the crab, keeping the big lumps intact.
1 tablespoon Asian-style chili paste, 2 tablespoons fresh mint leaves, 4 ounces fresh lump crabmeat
Pour the soup into small bowls or cups. Garnish with the crab mixture and serve immediately.