Instructions: In a small bowl, combine the wine, ginger juice, sesame oil and salt; mix well. Set aside.

For the Dish: Prepare a wok for steaming. Place the egg-crab mixture into the steamer basket; cover and steam over high heat until egg white is almost set and the crab shell is almost completely red, about 7 to 8 minutes.

Remove the steamer lid and pour in the seasoning mixture. Replace the steamer lid and steam for 2 more minutes.

Remove the pie plate from the steamer and sprinkle the green onions over the top. Serve hot.

This recipe yields 4 servings.

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