Salcombe Crab Laksa

We served this delicious Salcombe Crab Laksa at the Crab Fest on Sunday. It was such a hit that many of you have been asking for the recipe, so here it is. Lindsay’s Crab Fest Laksa.


For the Laksa paste:

½ tsp ground coriander
½ tsp ground cumin
2 tsp turmeric Powder
¼ tsp ground black pepper
50ml coconut milk
1 onion peeled and chopped
2.5cm galangal, roughly chopped
2.5cm ginger, roughly chopped
2 garlic cloves, roughly chopped
2 stalks lemongrass roughly chopped
2 Fresno chillies, seeds removed, roughly chopped
1 tsp fermented shrimp paste*

For the soup:

2 tbsp vegetable oil
1 tsp Sesame oil
500g Crab bones
1.5L Water
350ml coconut milk
2 dried kaffir lime leaves
75g white crab meat
75g brown crab meat
100g egg noodles cooked
80g bean sprouts
1 large spring onion, sliced on a deep angle to 1cm pieces
Fresh chilli sliced, to garnish
large handful of coriander leaves, to garnish
1 large lime, sliced into wedges, to garnish


  1. Blend the ingredients for the Laksa paste into a rough paste using a food processor.
  2. For the soup, heat the oils in a large wok and cook the Laksa paste for a one minute until it deepens in colour.
  3. Add the crab bones and sauté until the crab is coloured and fragrant.
  4. Add the water and kaffir lime leaves then simmer for 45 minutes to obtain a rich fragrant flavourful stock.
  5. Strain and reserve the liquid, add in the coconut milk and gently simmer until 1 litre remains.
  6. Place the warmed egg noodles, bean sprouts and crab meat in a bowl pour the hot soup over the top then garnish with the spring onions coriander and chili slices.
  7. Serve with a lime wedge on the side.

* if you don’t have the shrimp paste fish sauce can be used as a substitute

Ingredients you might need for Salcombe Crab Laksa

No items found