On the road in Richmond, British Columbia, Chef Ming Tsai and Chef Andy Liu cook with one of the region's best local ingredients, crab. On this episode of Simply Ming, they cook crab together, not one, not two – but four different ways – combining their own tricks and techniques for getting the most flavor. Chef Andy takes on three dishes from his restaurant including Wok Stirred Spicy Crab with Ham, Wok Stirred Crab with Garlic and Ginger, and Wok Stirred Crab with Salted Duck Egg. With all this food, Ming keeps it simple with a traditional Scallion Pancake with Crab.