Crabmeat Cellophane Noodles

People living in southern and eastern China are very fond of eating steamed whole freshwater crabs or using crabmeat, with its inherently sweet taste, to season stir-fried vegetables. When they live abroad and cannot get hold of freshwater crabs, they use crabmeat to season local vegetables, such as asparagus or mange-tout. I am very fond of both cellophane noodles and Chinese celery cabbage, and I find that crabmeat and roe go a long way to make these otherwise totally tasteless noodles ve