On one of my visits to Hong Kong as a kid, we once tried Salted Egg Yolk Crab (called Golden Crab there) and LOVED it. Fast forward a couple decades to San Francisco where I delighted in finding it at Hakka Restaurant. Mom, I can never say enough about this woman, decided to find a way to make her own version because she knew how much I craved it.
Prep Time: ~20 minutes (not counting the crab chopping time)
Cook Time: ~10 minutes
- 1 Dungeness Crab
- 2 Salted Eggs - steamed
- Corn Starch
- Cooking Oil
- Salt and Pepper
- Heat up your wok on medium with about 3/4 cup of oil
- Let's assume your crab has already been chopped (sorry, squeamish)
- Clean the crab and lightly dust with corn starch (enough to cover all the crab pieces) and salt. The coating should be very light - not like a batter. This is enough to give it a bit of crispness and allows the yolk to stick.
- Toss the crab into the wok and let cook a few minutes. Do not stir at this time or all the coating will fall off.
- Flip after cooking for a few minutes
- Once fully cooked, place crab on a rack to allow any excess oil to drip off
- In a separate pan, heat up a little more oil on medium
- Place your 2 steamed salted egg yolks (this won't work with regular egg yolks) into a pan and mash
- Toss the crab into the yolk mixture and coat.
- Once coated, you're done. It's time to eat!