Crab Darling Recipe by Laura
 Laura @FeelBetter Milton Keynes, England I had the great pleasure of meeting Doctor Nawamin Pinpathomrat and Yui Miles at Oxford University a few years ago. Nawamin was a finalist in Masterchef UK in 2018 and Yui was a quarter finalist in 2019. Cookpad organised a cooking demonstration with these two star chefs for Oxford Uni students to encourage them not to just cook but to cook well and simply with fresh ingredients. It was a fun event and we made delicious Thai dumplings with Yui and a beautiful Thai aubergine salad with Nawamin (recipes on Cookpad). Nawamin opened a fabulous pop-up restaurant called Crab Anatomy in Fitzrovia in London and I was fortunate enough to dine there (more than once I hasten to add) - well I had to try all the dishes! All were truly amazing merging Nawamin’s medical science knowledge with his mastery in the kitchen. The staff were all doctors Nawamin was working/studying/researching with and were really interesting to chat to. Everything on the menu was crab, Miang Crab, Crab Cake, Truffle Crab, Crispy Crab, Golden Claw, Red Claw, Crab Darling, Signature’s Crab Curry, Yellow Crab Curry, Holy Crab and for dessert Snow Crab made with palm sugar ice-cream, sticky crab and coconut all washed down with superb cocktails such as Serene Tea. Nawamin posted his recipe for Crab Darling here on cookpad and I have recreated this delicious recipe today. I hope you will try it too. #thankyou Nawamin and Yui for introducing me to your beautifully inspired dishes from home. #CA2025 I had the great pleasure of meeting Doctor Nawamin Pinpathomrat and Yui Miles at Oxford University a few years ago. Nawamin was a finalist in Masterchef UK in 2018 and Yui was a quarter finalist in 2019. Cookpad organised a cooking demonstration with these two star chefs for Oxford Uni students to encourage them not to just cook but to cook well and simply with fresh ingredients. It was a fun event and we made delicious Thai dumplings with Yui and a beautiful Thai aubergine salad with Nawamin (recipes on Cookpad). Nawamin opened a fabulous pop-up restaurant called Crab Anatomy in Fitzrovia in London and I was fortunate enough to dine there (more than once I hasten to add) - well I had to try all the dishes! All were truly amazing merging Nawamin’s medical science knowledge with his mastery in the kitchen. The staff were all doctors Nawamin was working/studying/researching with and were really interesting to chat to. Everything on the menu was crab, Miang Crab, Crab Cake, Truffle Crab, Crispy Crab, Golden Claw, Red Claw, Crab Darling, Signature’s Crab Curry, Yellow Crab Curry, Holy Crab and for dessert Snow Crab made with palm sugar ice-cream, sticky crab and coconut all washed down with superb cocktails such as Serene Tea. Nawamin posted his recipe for Crab Darling here on cookpad and I have recreated this delicious recipe today. I hope you will try it too. #thankyou Nawamin and Yui for introducing me to your beautifully inspired dishes from home. #CA2025 Crab Darling Share its first Cooksnap! I had the great pleasure of meeting Doctor Nawamin Pinpathomrat and Yui Miles at Oxford University a few years ago. Nawamin was a finalist in Masterchef UK in 2018 and Yui was a quarter finalist in 2019. Cookpad organised a cooking demonstration with these two star chefs for Oxford Uni students to encourage them not to just cook but to cook well and simply with fresh ingredients. It was a fun event and we made delicious Thai dumplings with Yui and a beautiful Thai aubergine salad with Nawamin (recipes on Cookpad). Nawamin opened a fabulous pop-up restaurant called Crab Anatomy in Fitzrovia in London and I was fortunate enough to dine there (more than once I hasten to add) - well I had to try all the dishes! All were truly amazing merging Nawamin’s medical science knowledge with his mastery in the kitchen. The staff were all doctors Nawamin was working/studying/researching with and were really interesting to chat to. Everything on the menu was crab, Miang Crab, Crab Cake, Truffle Crab, Crispy Crab, Golden Claw, Red Claw, Crab Darling, Signature’s Crab Curry, Yellow Crab Curry, Holy Crab and for dessert Snow Crab made with palm sugar ice-cream, sticky crab and coconut all washed down with superb cocktails such as Serene Tea. Nawamin posted his recipe for Crab Darling here on cookpad and I have recreated this delicious recipe today. I hope you will try it too. #thankyou Nawamin and Yui for introducing me to your beautifully inspired dishes from home. #CA2025 I had the great pleasure of meeting Doctor Nawamin Pinpathomrat and Yui Miles at Oxford University a few years ago. Nawamin was a finalist in Masterchef UK in 2018 and Yui was a quarter finalist in 2019. Cookpad organised a cooking demonstration with these two star chefs for Oxford Uni students to encourage them not to just cook but to cook well and simply with fresh ingredients. It was a fun event and we made delicious Thai dumplings with Yui and a beautiful Thai aubergine salad with Nawamin (recipes on Cookpad). Nawamin opened a fabulous pop-up restaurant called Crab Anatomy in Fitzrovia in London and I was fortunate enough to dine there (more than once I hasten to add) - well I had to try all the dishes! All were truly amazing merging Nawamin’s medical science knowledge with his mastery in the kitchen. The staff were all doctors Nawamin was working/studying/researching with and were really interesting to chat to. Everything on the menu was crab, Miang Crab, Crab Cake, Truffle Crab, Crispy Crab, Golden Claw, Red Claw, Crab Darling, Signature’s Crab Curry, Yellow Crab Curry, Holy Crab and for dessert Snow Crab made with palm sugar ice-cream, sticky crab and coconut all washed down with superb cocktails such as Serene Tea. Nawamin posted his recipe for Crab Darling here on cookpad and I have recreated this delicious recipe today. I hope you will try it too. #thankyou Nawamin and Yui for introducing me to your beautifully inspired dishes from home. #CA2025 Ingredients 15 minutes 1 serving 1 crab shell 25 g crab meat - I used both white and brown 50 g king prawns 1/4 tsp black pepper 1/2 egg whisked 1 tsp plain flour 1 tsp soy sauce 1/4 tsp sesame oil 1/8 tsp salt or to taste depending on saltiness of the soy sauce For frying: 1/4 cup plain flour 1/2 egg, whisked 1/4 cup panko breadcrumbs 1 litre vegetable oil 1 crab shell 25 g crab meat - I used both white and brown 50 g king prawns 1/4 tsp black pepper 1/2 egg whisked 1 tsp plain flour 1 tsp soy sauce 1/4 tsp sesame oil 1/8 tsp salt or to taste depending on saltiness of the soy sauce For frying: 1/4 cup plain flour 1/2 egg, whisked 1/4 cup panko breadcrumbs 1 litre vegetable oil Cooking Instructions 15 minutes 1 Stuffing: Blitz the king prawns with the black pepper, egg, plain flour, soy sauce, sesame oil and salt. Fold the crab meat into the mixture. 2 Stuff the shells with the mixture ensuring that the corners are filled and there are no air pockets. Dust the shells with flour. 3 Dip in the beaten egg and coat with the breadcrumbs. Deep fry at 180 degrees C until golden brown. Serve warm with sweet plum sauce. 4 Cooking fun at Cookpad, Oxford 1 Stuffing: Blitz the king prawns with the black pepper, egg, plain flour, soy sauce, sesame oil and salt. Fold the crab meat into the mixture. 1 Stuffing: Blitz the king prawns with the black pepper, egg, plain flour, soy sauce, sesame oil and salt. Fold the crab meat into the mixture. 2 Stuff the shells with the mixture ensuring that the corners are filled and there are no air pockets. Dust the shells with flour. 2 Stuff the shells with the mixture ensuring that the corners are filled and there are no air pockets. Dust the shells with flour. 3 Dip in the beaten egg and coat with the breadcrumbs. Deep fry at 180 degrees C until golden brown. Serve warm with sweet plum sauce. 3 Dip in the beaten egg and coat with the breadcrumbs. Deep fry at 180 degrees C until golden brown. Serve warm with sweet plum sauce. 4 Cooking fun at Cookpad, Oxford 4 Cooking fun at Cookpad, Oxford Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on July 23, 2025 19:19 Milton Keynes, England Out and Out Foodie Sandgrounder #FeelBetterMK Comments Similar Recipes Crab Cream Croquettes Made with Healthy Soy Milk Crab Cream Croquettes Made with Healthy Soy Milk I made crab cream croquettes using canned crabmeat. It's healthier because of the soy milk. By using the whole can of crab meat, liquid and all, you get all the crab flavor in there. If you want the crab flavor to be more pronounced, saute the crab meat in a separate frying pan before adding to the cream sauce. I fried king oyster mushrooms along with the crab meat too. For 4 servings. 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Recipe by umemodoki cookpad.japan Crab Stick and Green Onion Chijimi Crab Stick and Green Onion Chijimi Thinking that the taste and color of the crab sticks would go well in chijimi, I gave it a go. If you aren't pressed for time, sifting the cake flour before adding it will help prevent lumping. My family prefers a light flavor, so we use vinegar soy sauce for dipping. Recipe by umemodoki cookpad.japan Crab Cakes Crab Cakes 1 net carb Recipe from Wheat Belly Cook Book **This is ok but not a very strong crab flavor. Definitely had to have sauce with it! Sue Crab Cakes Crab Cakes 1 net carb Recipe from Wheat Belly Cook Book **This is ok but not a very strong crab flavor. Definitely had to have sauce with it! 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