2-3 servings

Sauce ingredients:
3/4 cup chicken broth
2 tbsp soy sauce
1 tbsp chili garlic sauce
1 tbsp lemon juice
1 tbsp sugar

3-4 flower crabs (or your preverable crab)
2 tbsp cooking oil
2 tbsp minced garlic
1 tbsp minced ginger
4 red chilli, seeded and minced
1 egg, lightly beaten
chopped spring onion

1. Mix sauce ingredients in a small bowl and set aside.
2. In a pot of boiling water, parboil crab for 2 minutes. Drain, rinse with cold water and dry again.
3. Pull off the top shell, remove and dischard the gills and spongy parts under the shell. Cut body into 2 pieces.
4. Place a wok over high heat until hot. Add oil.
5. Add garlic, ginger and chilli, cook stirring for 1 minute.
6. Add crab and stir fry for 2 minutes.
7. Add sauce and reduce heat to low, cover and simmer. Stirring once or twice until crab is cooked, 6 to 7 minutes.
8. Stir in egg and cook just until it begins to set, about 1 minute.
9. Arrange crab, pour sauce all over and garnish with spring onion.