Pea and crab crostini

Method

1. Cook the peas in boiling water for 4 minutes until just tender. Drain, run under cold water to cool, then drain again.
2. Slice the baguette into 8, put on a baking sheet, drizzle with a little olive oil and toss to coat. Grill for 2 minutes on each side, then set aside to cool.
3. In a small bowl mash the cooled peas with the back of a fork, then mix in the white crabmeat, tarragon,  zest and juice of the lemon and some black pepper. Add salt, plus more pepper and lemon juice to taste.
4. In another bowl mix the brown crabmeat with the crème fraîche. Spread over each toast, then top with the crabmeat mix. Scatter with pea shoots, grated lemon zest and a drizzle of olive oil.