“This Cantonese curry is very mild, colorful, fun and finger-lickin' good. Oh, and messy. Great opportunity to use those antique finger bowls (damp cloths in a basket will also do). If you want spicey-hot, tweek accordingly. For more guests simply multiply the recipe by the number of crab you plan to serve. It's limited only by the capacity of your wok. I like to serve it in a large bowl in the center of the table with a loaf of wonderful bread to sop up the sauce.”

Ingredients Nutrition

  • Sauce
  • 34 cup chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon dry sherry
  • Crab
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 teaspoons curry
  • 14 lb lean boneless pork, trimmed of fat and ground (such as shoulder or butt)
  • 1 large cooked crab, in shell,cleaned and cracked (1 1/2-2 pounds)
  • 3 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 1 medium onion, cut into wedges,layers separated
  • 1 medium green bell pepper, seeded and cut into 1 inch squares
  • 1 egg, lightly beaten


  1. Sauce: Stir all ingredients together and set aside.
  2. Crab: Sprinkle salt, sugar and curry over pork and mix well; set aside.
  3. Cut crab body into quarters leaving legs and claws whole; set aside.
  4. Place wok over high heat and add oil when it is hot; when oil is heated, add garlic and stir once; add pork and stir-fry 2 minutes until cooked through; add onion and bell pepper and cook 1 minute.
  5. Add crab and stir until heated, about 3 minutes; stir Sauce, pour into wok and stir until it boils and thickens; add egg, stir just until egg begins to set, about 30 seconds.

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