Ingredients:

  • 2 lbs (900g) live mud crab or Dungeness crab
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 2 stalks scallions, cut into 2-inch pieces
  • 4 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2-inch piece of ginger, minced
  • 2 red chilies, seeded and finely chopped
  • 1-2 Bird's eye chilies (optional)
  • 2 tablespoons tomato paste
  • 2 tablespoons chilli sauce (Asian style)
  • 2 tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 cup (240ml) chicken broth
  • 1/2 cup (120ml) ketchup
  • 1 tablespoon cornstarch, mixed with 2 tablespoons water
  • 2 large eggs, lightly beaten
  • Chopped cilantro (optional)
  • Sliced scallions (optional)
  • Lime wedges (optional)

Instructions:

  1. Humanely dispatch the crab (if alive), clean it thoroughly, and cut it into manageable pieces (body halved, claws separated).
  2. Steam or boil the crab until cooked through (shell turns bright orange). Reserve the cooking liquid (if any).
  3. Mince garlic and ginger. Chop chilies. Prepare all sauce ingredients.
  4. Heat oil in a wok or deep skillet over medium-high heat. Sauté garlic, ginger, and chilies until fragrant.
  5. Add tomato paste, chilli sauce, oyster sauce, light soy sauce, dark soy sauce, sugar, and salt. Stir to combine.
  6. Pour in chicken broth and ketchup. Bring to a simmer.
  7. Gradually add the cornstarch slurry to the sauce, stirring constantly, until the sauce thickens.
  8. Slowly drizzle the beaten eggs into the simmering sauce, stirring gently to create ribbons.
  9. Add the cooked crab to the sauce. Toss to coat evenly.
  10. Simmer the crab in the sauce for a few minutes to allow the flavors to meld.
  11. Garnish with chopped cilantro and sliced scallions (optional). Serve immediately.