Perhaps your new favorite bean dish:
Heat the sunflower oil or other vegetable oil in a large preheated wok or possibly a skillet.
Clean and slice the scallions.
Add the crab tails, scallions, and bean sprouts to the wok form and sauté for 2 minutes.
Mix the cornstarch and soy sauce together well.
In another baking bowl, mix the eggs with the water and then stir through with the maizena (cornstarch)-soy sauce mixture.
Add the egg mixture to the wok form and toast for 5-6 min until the eggs are set.
Place the omelet on a heated plate and divide into four pieces to serve.
Canned bean sprouts are not crunchy enough.