1tspcorn starch or tapioca starch mixed in 2 tbsp water
2eggs, lightly beaten
Garnish
6Steamed Chinese buns (man tou) or 2 helpings of cooked Chinese egg noodles
Minced scallions to sprinkle on top
Instructions
Wash and scrub the Dungeness crab. Remove the triangle part at the bottom. Open the shell. Keep the shell whole. Scoop out the soft part inside the shell and reserve in a bowl. Pull away and discard the feathery finger-like gills. Cut the crab into quarters.
Blend the ingredients from the Spices Mix to form a paste
In a large pot or wok, heat the oil over medium heat
Add the spices paste and stir till fragrant, around 3 minutes
Add the soybean paste, and stir for 2 minutes
Add the crab quarters and the soft matter, stir fry for 3 minutes. Add the chicken broth, sugar, ketchup and salt. Increase the heat to high so liquid starts to boil. Add the crab shell aon top. Cover the pan with the lid. Reduce the heat to medium. Cook for 10 minutes.
In the meantime, prepare the garnish, steam the Chinese buns.
In a small bowl, mix the corn (or tapioca) starch in water till well blended. Add to the bubbling sauce to thicken. Once the sauce has thickened, add the beaten eggs and stir till the eggs set. The sauce should be thick and rich.
Serve the crab in a deep plate and pour the sauce on top, sprinkle some minced scallions and serve with the steamed Chinese buns or egg noodles.
Notes
This recipe serves 2 as main course or 4 as appetizer or part of a multi-course meal.