Sometimes, it's easier to put in the work up front and de-shell the crab for all. Though it seems like more work, it somehow actually feels easier. I sit leisurely at my kitchen counter, watch the chickens on my web cam waiting for another egg to be laid, and de-shell the crab.
You could go heavier on the egg here, but I am using it just to barely coat the crab.
Crab meat from 1 - 2lb crab, about 1 3/4 to 2 cups
2 Eggs beaten with 1 tbsp water
2 Scallions, finely sliced
Combine into a sauce:
1 Tbsp light soy sauce
1 tsp rice vinegar
1/2 tsp white vinegar
1 tsp mirin
2 tsp sugar
Once the egg begins to solidify a bit, pour the sauce evenly over the egg and crab. Then gently turn the mixture over. You don't need to keep it whole, but just be gentle as you don't want to break up the crab meat too much. I like to keep it in larger lump pieces. Cook until the egg is just cooked through. Serve immediately.