Stir-Fried Mud Crab with Curry Powder

This is an ‘I love my friends’ or ‘I’m spoiling myself’ dish. The egg is the key as it helps the flavours stick to the crab.

My father’s great love was mud crab and I have followed in his footsteps. It is, to me, the greatest crab I’ve ever tasted. The great thing about it is that it’s robust enough to handle Asian flavours with aplomb but also happy picked and dressed with lemon and extra virgin olive oil.