Oyster & Crab Pan Roast Recipe

Name: Oyster & Crab Pan Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 3 plump fresh lemongrass stalksbottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths; 2 large shallots, minced; 4 garlic cloves, minced; 2 Thai chiles, thinly sliced; Salt; 1/2 cup wheat beer or pale lager; 4 plum tomatoes, coarsely chopped; 4 kaffir lime leaves (see Note); Three 14 1/2-ounce cans unsweetened coconut milk; 1/2 pound lump crabmeat, picked over; 1 dozen oysters, shucked; 2 ounces pollack roe or tobiko (flying-fish roe); 2 tablespoons fresh lime juice

Servings: persons

4 tablespoons unsalted butter
3 plump fresh lemongrass stalksbottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths
2 large shallots, minced
4 garlic cloves, minced
2 Thai chiles, thinly sliced
Salt
1/2 cup wheat beer or pale lager
4 plum tomatoes, coarsely chopped
4 kaffir lime leaves (see Note)
Three 14 1/2-ounce cans unsweetened coconut milk
1/2 pound lump crabmeat, picked over
1 dozen oysters, shucked
2 ounces pollack roe or tobiko (flying-fish roe)
2 tablespoons fresh lime juice

1
In a large saucepan, melt the butter.
2
Add the lemongrass, shallots, garlic, chiles and a generous pinch of salt.
3
Cook over moderately high heat, stirring, until the shallots are softened and just starting to brown, about 2 minutes.
4
Add the beer and boil until evaporated, about 3 minutes.
5
Add the tomatoes and kaffir lime leaves, then crush the tomatoes with a wooden spoon.
6
Simmer over moderately low heat until most of the liquid has evaporated, about 5 minutes.
7
Add the coconut milk and simmer over moderate heat, stirring occasionally, until thickened, about 15 minutes.
8
Add the crabmeat, oysters, pollack roe and lime juice to the saucepan and cook over low heat until warmed through, about 2 minutes.
9
Season with salt.
10
Transfer the pan roast to bowls and serve.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 3 plump fresh lemongrass stalksbottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths, 2 large shallots, minced, 4 garlic cloves, minced, and more.

Yes, Oyster & Crab Pan Roast falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oyster & Crab Pan Roast

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