Instructions: Mix the custard ingredients in a bowl and then add the cooked crabmeat.

Mix well to blend all the ingredients together.

Put the mixture into a deep dish.

Set up a steamer or put a rack into a wok or deep pan.

Pour about 3.5 5cm of water into the pan and bring the water to the boil.

Now place the dish of custard into the steamer or onto the rack.

Cover the pan tightly and lower the heat.

Gently steam for 25 minutes or until the custard has set.

Remove the custard and pour the soy sauce over the top.

Makes a satisfying main course with rice and Curried Sweetcorn Soup with Chicken.

There are many delicious and meaty varieties of crab which are harvested off the coast of northern China. A favourite way to prepare them is to steam them whole and then crack them at the table and dip them in vinegar and sugar. In this northern dish cooked crab is mixed with a light egg custard and then steamed. The result is a sort of velvet or satintextured custard. Although tinned or frozen crabmeat can be used I recommend using fresh cooked crabmeat for this dish.

Serves 4

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