The egg mixture in this dish makes a pleasing change. Be sure to make a fairly thin omelette mix, so that it coats the crabs like a batter.
Heat the oil in a large, lidded sauté or frying pan. Add the crabs, garlic and shallots and cook until the top of the crab shells and the claws have turned red. If using crabmeat heat it through for 1-2 minutes. Cover with the lid and finish cooking. Beat together the eggs, chilli paste, chilli oil, sugar and soy sauce. Pour the egg mixture over the crabs and cook until the eggs have set softly around the crab pieces. Cover again for a minute so the top sets. Finally, just before serving, stir in the celery, spring onions and chillies.
© 1994 Keith Floyd estate. All rights reserved.