Cut celery into 2-inch segments.

In a large bowl, mix ground pork, chopped crab meat, eggs, sherry, salt, cornstarch, pepper, minced scallions, and minced ginger.

Form the mixture into 5 large meatballs.

Heat vegetable oil in a large pot or wok.

Fry the meatballs until browned on all sides, approximately 8 minutes.

Add broth to the pot to cover the meatballs.

Bring to a simmer, then cover the pot.

Simmer for 15 minutes.

Add the chopped celery to the pot.

Continue to simmer until the celery is done but still crisp.

In a small bowl, mix cornstarch with water to create a slurry.

Pour the cornstarch slurry into the pot to thicken the sauce.

Stir until the sauce reaches your desired consistency.

Serve hot.