1. Combine crab patty ingredients except crab, SYD Hot rub, and breadcrumbs. Add crab and mix gently. Gently fold in the breadcrumbs without breaking up the crab.
2. Shape each crab portion with your hands into a round patty about the diameter of your bun. Sprinkle with some SYD Hot rub on both sides and place on wax paper lined cookie sheet. Cover with plastic wrap and chill in fridge for at least an hour or until ready to cook.
3. Make the sauce before you start cooking your patties. Heat 2 tablespoons of Canola oil in a medium hot sauté pan. Add ginger and garlic and sauté until fragrant. Add ketchup, sugar, vinegar, hot sauce. Stir and let simmer for 5 minutes. If mixture is too thick, add 1 tablespoon, or more, of water. It should be the consistency of thick gravy. Taste and adjust seasonings (more sweet, more vinegar, more heat, salt, pepper, etc.)
4. Beat the egg and stir into your crab sauce. Stir gently to cause the swirls of cooked egg to appear in the sauce. Remove from fire and set aside. The egg should look a bit like the egg drop soup you’ve had in Chinese restaurants except that it is thicker than soup. Remove and keep warm
5. You can cook the patties on the grill or on a hot sauté pan.

Grill Method

1. For the grill method, heat up your grill to 400°F or perform the hand test. The test is a measure of how long you can hold your hand 6 inches above the grill before withdrawing your hand. 3-4 seconds is equivalent to about 400°F. Clean your grates with a wire brush and then apply some cooking oil on the grates with a rag dipped in cooking oil. Grates must be clean and oiled else patties will stick. Further, ensure your patties are very cold so they don’t come apart while on the grill.
2. Spray some non-stick oil/butter on your patties before you put them onto the hot grill. Close the grill cover and wait until they develop a nice char (about 4 minutes). After about 4 minutes, flip over and repeat to get a nice char on the other side.
3. After char has developed on the second side, move the patty to a cooler spot on your grill and cook until internal temp is about 140. Remove. Use the hot grill to toast your buns.

Pan Method

1. Remove crab patties from fridge and pan fry with some non-stick spray. When done, remove patties, and use the hot pan to toast the insides of your buns.
2. Spread some spicy crab sauce on your buns, add one layer of Kim Chee pickled cabbage on the bottom half to cover the bun, add your crab patty, add more spicy crab sauce, top with napa and carrot, more spicy crab sauce, and the top half of your bun.
3. Enjoy immediately with frothy Indian tea or your favorite beer. Tsingtao Asian beer makes a good pairing.