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Kanitama or かに玉 in Japanese means "crab egg." The dish is similar to the Chinese-American Egg Foo Young. It's very popular in Japan.

I tried cooking it based on a recipe my wife found on the NHK みんなのきょうの料理 site. I've put together a recipe in English based on thisKanitama
5 eggs
½ pound of crab - shredded
1 cup of shiitake mushrooms - sliced thin
½ pound of boiled bamboo shoots - cut into thin sticks
1 knob of ginger - cut into thin sticks
2 scallions - sliced thin at an angle
Salt, pepper, sugar
2 Tbsp Shaoxing wine
1 Tbsp light oil
1 tsp sesame oil
Sweet and sour sauce
In addition to the above
1 cup of Chinese chicken stock
1 Tbsp Shaoxing wine
1 Tbsp sugar
1 Tbsp rice vinegar
⅓ tsp salt
1 tsp soy sauce
1 Tbsp potato starch dissolved in 1 Tbsp of water
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I only have a not-really-chinese wok-shaped stainless steel pan and I was worried about the egg sticking so I googled around for instructions about how to fry eggs without them sticking. I found a number of articles that mentioned the Leidenfrost effectLeidenfrost Effect
Attribution: Vystrix Nexoth at the English Wikipedia The Leidenfrost effect, according to Wikipedia: The Leidenfrost effect is a physical phenomenon in which a liquid, close to a surface that is significantly hotter than the liquid's boiling point, produces an insulating vapor layer that keeps the liquid from boiling rapidly. Because of this 'repulsive force', a droplet hovers over the surface rather than making physical contact with the hot surface. This is most commonly seen when cooking, w.... The effect explains that at 379°F, water doesn't evaporate but skips arcross the surface of a pan because the vapor from the water creates a barrier between the droplet and the pan. According to experts, this is the key to the egg not sticking to the pan. That and making sure that you use oil and that the oil not be allowed to get as hot as the pan before adding the egg.

Interestingly, in the NHK recipe, it describes how to prepare the wok for that temperture without specifically mentioning why or the effect.

The kanitama came out wonderfully. I still have some crab left over so I might try the mroe simple Chinese Stir Fry Eggs with Flaked Crab Meat Recipe today, but the sweet and sour sauce of the KanitamaKanitama
5 eggs
½ pound of crab - shredded
1 cup of shiitake mushrooms - sliced thin
½ pound of boiled bamboo shoots - cut into thin sticks
1 knob of ginger - cut into thin sticks
2 scallions - sliced thin at an angle
Salt, pepper, sugar
2 Tbsp Shaoxing wine
1 Tbsp light oil
1 tsp sesame oil
Sweet and sour sauce
In addition to the above
1 cup of Chinese chicken stock
1 Tbsp Shaoxing wine
1 Tbsp sugar
1 Tbsp rice vinegar
⅓ tsp salt
1 tsp soy sauce
1 Tbsp potato starch dissolved in 1 Tbsp of water
recipe really brought us back to ramen shops in Japan and was a lovely nostaligic flavor.