This Cantonese curry is very mild, colorful, fun and finger-lickin' good. Oh, and messy. Great opportunity to use those antique finger bowls (damp cloths in a basket will also do). If you want spicey-hot, tweek accordingly. For more guests simply multiply the recipe by the number of crab you plan to serve. It's limited only by the capacity of your wok. I like to serve it in a large bowl in the center of the table with a loaf of wonderful bread to sop up the sauce.