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Oyster & Crab Pan Roast
© Christina Holmes

Oyster & Crab Pan Roast

  • SERVINGS: 6 to 8

This is Bryant Ng’s twist on a classic seafood pan roast. “I thought, Why not do a soup with oysters?” In place of the usual heavy cream, he enriches the broth with fragrant coconut milk.


  1. 4 tablespoons unsalted butter
  2. 3 plump fresh lemongrass stalks—bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths
  3. 2 large shallots, minced
  4. 4 garlic cloves, minced
  5. 2 Thai chiles, thinly sliced
  6. Salt
  7. 1/2 cup wheat beer or pale lager
  8. 4 plum tomatoes, coarsely chopped
  9. 4 kaffir lime leaves (see Note)
  10. Three 14 1/2-ounce cans unsweetened coconut milk
  11. 1/2 pound lump crabmeat, picked over
  12. 1 dozen oysters, shucked
  13. 2 ounces pollack roe or tobiko (flying-fish roe)
  14. 2 tablespoons fresh lime juice
  1. In a large saucepan, melt the butter. Add the lemongrass, shallots, garlic, chiles and a generous pinch of salt. Cook over moderately high heat, stirring, until the shallots are softened and just starting to brown, about 2 minutes. Add the beer and boil until evaporated, about 3 minutes. Add the tomatoes and kaffir lime leaves, then crush the tomatoes with a wooden spoon. Simmer over moderately low heat until most of the liquid has evaporated, about 5 minutes. Add the coconut milk and simmer over moderate heat, stirring occasionally, until thickened, about 15 minutes.
  2. Add the crabmeat, oysters, pollack roe and lime juice to the saucepan and cook over low heat until warmed through, about 2 minutes. Season with salt. Transfer the pan roast to bowls and serve.
Kaffir lime leaves, popular in Indonesian, Thai and other Southeast Asian cuisines, are available at specialty food stores and online.
Serve With
Grilled bread and lime wedges.

Suggested Pairing

Aromatic, lively white, such as Sauvignon Blanc