The Vermicelli Braise the bean vermicelli with the chicken stock, then place on a plate. Use half of the crab roe and crabmeat to make the sauce and pour on top of bean vermicelli. The Crab Meat and Roe Soak the rest of the crab roe in hot water, then drain off. Mix the egg white, fresh milk and whipping cream, the rest of crab roe and crabmeat and season with salt and sugar. Stir-fry the milk mixture until required thickness. Serve Place the cooked mung bean vermicelli in the crab shells and pour the milk mixture in the middle. Decorate with Chinese parsley on top of the milk mixture. Serve immediately.