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This recipe is created by Justine Schofield for our partnership with Everyday Gourmet. #EDG2020
1. Place the crab into the freezer for 1 hour to put to sleep humanely. Remove the top shell (carapace) from the crab and reserve. Clean inside and discard gills, but reserve any tomalley. Cut in half lengthways and then cut in half again to have 4 pieces. Twist off the claws and crack the claw shell with mallet shellfish crackers.
2. Heat the oil in a large wok and add the garlic and ginger and stir-fry until fragrant then add the chilli jam. Bring to the boil then add the crushed tomatoes, tomato sauce and stock. Once the sauce comes back to a boil, return the crab pieces and place the lid on wok. Cook for 4-5 minutes, until the crab goes vibrant orange. Add in the soy, reserved tomalley (if using) and vinegar and combine.
3. Stir in the egg mixture until it forms floss-like strands.
4. Spoon crab and sauce onto a platter. Top with spring onions and serve with brioche buns to mop up all the sauce.