Recipe Library

King Crab Cauliflower Fried Rice

Crab meat folds into cauliflower rice that sizzles in sesame oil with onion, garlic, and scallions, then finishes with soft ribbons of egg. Sweet briny crab and savory soy coat every tender, lightly crisped bite.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

King Crab Cauliflower Fried Rice
Total
42 min
Prep
15 min
Cook
27 min
Serves
4

Nutrition per Serving

Calories
237
Protein
30g
Carbs
13g
Fat
8g
Fiber
5g
Sugar
1g
Sodium
1755mg

Ingredients

  • 1 lb 2 frozen King crab legs
  • 24 oz riced cauliflower
  • 1 tbsp sesame oil
  • 2 large eggs (beaten)
  • pinch of salt
  • cooking spray
  • 1/2 small onion (diced fine)
  • 2 garlic cloves (minced)
  • 5 scallions (diced, whites and greens separated)
  • 3 tbsp soy sauce or gf soy sauce (use Liquid Aminos for W30, Paleo)

Instructions

  1. If making the rice yourself, place a few florets at a time in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower in a few batches.
  2. In a large pot, add about 2 inches of water and bring to a boil. Add the crab leg and cook, covered until heated through, about 10 minutes. When cooked, remove the crab from the shell and lightly flake.
  3. Season eggs with salt. Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside.
  4. Reduce heat to medium-low, add the sesame oil and saute onions, scallion whites, and garlic about 3 to 4 minutes, or until soft. Raise the heat to medium-high.
  5. Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring occasionally, until the cauliflower is slightly crispy on the outside but tender on the inside.
  6. Add the egg and crab, remove from heat and mix in scallion greens.