Raw Sugar Snap Pea with Pickled Crawfish

Sugar Snap Peas 4 cups, cut on a bias
Extra virgin olive oil 1 cup
½ cup Pickled Crawfish Tails
1 hardboiled Egg, peeled and chopped
¼ cup chopped preserved lemon
Maldon salt
Cracked pepper

Cut the sugar snap peas on a bias. Toss together the crawfish, peas and lemon. Toss in the olive oil, egg and season with Maldon salt and cracked pepper. Garnish with mint or tarragon leaves.Chef Josh Feathers