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Prepare the ingredients: Chop the scallions. In a bowl, crack the eggs and whisk until smooth. In a small bowl, mix cornstarch and water to make a slurry.
Heat the soup: In a pot over high heat, add the chicken stock and season with salt. Bring to a simmer, then add the crab meat and cook for about 1 minute until heated through.
Thicken the soup: Stir in the cornstarch slurry and let the soup thicken slightly. Bring the soup to a full boil.
Add the eggs: Reduce the heat to medium and slowly drizzle the beaten eggs into the soup in a circular motion. Gently stir to form soft egg ribbons.
Finish and serve: Add the scallions, sesame oil, and white pepper. Stir gently and serve immediately.