Thank you! I've edited both your corrections into the post now.

Regarding xiè húang for crab roe, I guess the etymology of this might be similar to 蛋黃/dàn huáng for chicken/duck egg yolk? And the 黃/皇 thing is just variant spelling?

Oh — and regarding the lean pork, yes, I agree, lean pork doesn't make that much sense in Chinese cooking! I wanted to mention it though because often when you buy pork mince from a British supermarket it's quite lean, and this doesn't work too well in Chinese food. I guess the difference is partly because someone buying mince from a British shop will be using it in large quantities as the basis of the meal, rather than in small quantities as a flavouring.