Spiced crab and mussel broth with crab toasts

Plump mussels, sweet prawns and delicate white crab meat in a creamy, spiced broth that balances heat, sweetness and umami beautifully. Served with buttery crab toasts for dunking. Its an impressive elegant starter or light main that feels restaurant-quality yet comes together in under an hour.

Prep: 25 mins

Cook: 35–40 mins

Serves: Serves 4

Dietary: Egg-free, Nut-free

By Jay Rayner
From Saturday Kitchen Recipes

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The mussels, prawns and crab deliver excellent protein and minerals while the coconut milk adds creaminess and healthy fats to this seafood broth recipe.

The broth provides approximately 420 kcal per serving with 28g fat, 18g carbohydrates, 10g sugars, 2g fibre and 24g protein.

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Equipment

• Chef knife →
• Chopping board
• Large pan
• Blender →
• Wok
• Large saucepan
• Sieve
• Measuring jug
• Serving bowls
• Toaster

Method

1. Prepare the crab toasts (10 mins)
   Mix the white crab meat with the crème fraîche, lemon juice and chopped chives in a bowl. Season with salt and freshly ground black pepper to taste. Spread the toasted bread slices with butter, then spoon the crab mixture thickly on top. Cut into squares to serve alongside your spiced crab and mussel broth.
2. Clean and check the mussels (5 mins)
   Discard any mussels with broken shells and any that refuse to close when tapped – this ensures they are fresh and safe to eat. Scrub the remaining mussels under cold running water and remove the beards. This preparation step is crucial for a clean-tasting seafood broth.
3. Cook the mussels (3 mins)
   Put the cleaned mussels in a large pan with the white wine. Cover and cook over a high heat for about 3 minutes, shaking the pan occasionally, until the mussels open. Strain the cooking liquor into a jug and set aside – this liquid is packed with flavour for your broth.
4. Prepare the prawns (10 mins)
   Peel the prawns and remove the heads, keeping the prawns, shells and heads separate. The shells and heads will infuse the coconut broth with intense seafood flavour. Set the peeled prawns aside in the fridge until ready to cook in the spiced crab and mussel broth.
5. Fry the prawn shells (3 mins)
   Heat a little vegetable oil in the pan used for the mussels. Add the prawn shells and heads and fry over a high heat for 2–3 minutes until coloured and fragrant. This step extracts maximum flavour from the shells for your aromatic coconut broth.
6. Separate the coconut milk (2 mins)
   Open the tins of coconut milk without shaking them. Spoon the thick coconut cream from the top into a wok or large saucepan. Pour the thinner coconut liquid underneath into the pan with the prawn shells and heads. This separation creates a richer, creamier broth base.
7. Simmer the shell stock (5 mins)
   Bring the coconut liquid with prawn shells and heads to the boil, then simmer for 5 minutes to extract all the seafood flavours. Meanwhile, gently heat the coconut cream until melted and smooth. You now have two components for building your spiced crab and mussel broth.
8. Blend the spice paste (3 mins)
   Put the ginger, lemongrass, chilli, garlic and shallots in a blender with 100ml/3½fl oz water. Blend until fairly smooth to create a fragrant spice paste. This aromatic base gives your seafood broth its distinctive Southeast Asian character.
9. Cook the spice paste (5 mins)
   Add the ginger and lemongrass paste to the gently heated coconut cream. Simmer gently for 5 minutes, stirring occasionally, until the raw edge cooks off and the flavours meld. The kitchen will smell incredibly aromatic at this stage.
10. Combine and strain the broth (5 mins)
    Add the reserved mussel cooking liquor to the prawn shell pan. Pour the entire shell mixture, including the shells, into the pan with the coconut cream and spice paste. Stir well and simmer for 3 minutes. Strain the broth base through a sieve into a clean pan, pressing down firmly on the shells and paste to extract as much liquid as possible. Discard the shells and paste.
11. Season the broth (3 mins)
    Add the fish sauce, palm sugar or caster sugar and lime juice to the strained broth. Taste and add a little salt if needed – the fish sauce provides plenty of saltiness already. The broth can be held at this stage until ready to serve, making this spiced crab and mussel broth perfect for entertaining.
12. Cook the prawns (3 mins)
    Just before serving, bring the broth back to a gentle simmer. Add the peeled prawns and cook for 2–3 minutes until pink and cooked through. Do not overcook or the prawns will become tough in your seafood broth.
13. Assemble and serve (3 mins)
    Divide the white crab meat and cooked mussels between 4 serving bowls, discarding any empty mussel shells. Ladle the hot broth over the crab and mussels, adding 3 prawns to each bowl. Finish with thinly sliced spring onions and fresh coriander leaves. Serve immediately with the buttery crab toasts for dunking into this fragrant, spiced broth.

Tips for success

• Always discard mussels that do not open after cooking – they are not safe to eat
• Do not shake the coconut milk tins to achieve proper cream separation for richer broth
• Press firmly on the shells when straining to extract maximum flavour from the prawn heads
• Prepare the broth base ahead and reheat gently before adding prawns for stress-free serving
• Use fresh, live crabs if possible for the sweetest crab meat in your crab toasts and broth