Preparation
The Vermicelli
Braise the bean vermicelli with the chicken stock over medium heat until soft about 20 minutes, Remove, strain and place on a plate.
Use half of the crab roe and crabmeat to make the sauce and pour the rest on top of bean vermicelli.

The Stir-Fried Milk
Blanch the rest of the crab roe in hot water for 10 minutes, remove and strain.
Mix the egg white, fresh milk and whipping cream in a mixing bowl until incorporated, add in the rest of crab roe and crabmeat, season with salt and sugar.
Stir-Fry the milk mixture over medium heat until required thickness.

Serve
Put the cooked mung bean vermicelli in the crab shells and pour the stir-fried milk in the centre. Graish it with Chinese parsley. Serve immediately.