Prepare the crab by removing the main shell. Cut the crabs into quarters.
In a wok fry the yellow curry powder until fragrant. Add the yellow bean paste and heat.
Add the eggs and cook slightly. Add the Chinese celery, spring onion and ginger. When the eggs are almost cooked but still wet, add the crab, cover and continue to cook until the crab is done; about 5 minutes. You may need to add a slight amount of water to prevent scorching and induce steaming.
When the crab is cooked lay out the contents of the wok on a platter and serve.