Combine the ground crab, crab fat, and 6 1/3 cups water (1.5 liters). Strain through a fine mesh sieve several times to extract all the crab liquid. Add 2 beaten duck eggs, 1 tablespoon chili satay, 1 teaspoon each of MSG, seasoning powder, salt, and annatto oil, plus 1/4 teaspoon salt (if the ground crab is unsalted) and 1/2 teaspoon black pepper. Cook over medium heat, then reduce to low-medium so the crab mixture settles—do not let it come to a rolling boil or the crab will break apart. Skim off the crab mixture and drain in a sieve (Step 1). Add another 6 1/3 cups water (1.5 liters) to make a total of 12 2/3 cups (3 liters).

Heat 2 tablespoons annatto oil in a pan. Sauté the tomatoes with 1 oz tamarind pulp and 1 tablespoon fermented shrimp paste until fragrant. Add to the pot from Step 1 along with 7 oz onion (reserve 3.5 oz for the crab cakes). Season with 2 teaspoons each of salt, MSG, and seasoning powder, and 1 tablespoon sugar. Adjust seasoning to taste.

For the imitation crab filling (boiled method): Mix 1/3 cup ground dried shrimp, 7 oz ground pork, 7 oz pork paste, 3.5 oz finely chopped onion, 1/2 teaspoon each of black pepper, salt, MSG, and sugar, 1 tablespoon annatto oil (or a little shrimp fat for color), and the drained crab mixture from Step 1 (if you want to serve the crab mixture separately, keep it aside). Mix well, then use a spoon to drop portions into the simmering soup.

For the imitation crab filling (steamed method): Take the mixture from Step 2, add 3 duck eggs (reserve 1 yolk for brushing on top), and spread into a tray. Steam until almost cooked, then brush with egg yolk and annatto oil. Leave the lid off for a nice color, steam for 5 more minutes, then turn off the heat.

For crab hot pot: Add 2 stalks lemongrass (smashed), 0.9 oz grilled and smashed ginger (25 g), straw mushrooms, luffa, and Malabar spinach. Serve with rare beef slices, balut eggs, and rice vermicelli noodles.