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This low-carb cauliflower fried rice has chunks of King Crab, inspired by my favorite fried rice dish!
King Crab Cauliflower Fried “Rice”
King Crab fried rice is one of my favorite dishes I order when dining at my local Japanese restaurant. Every time I order it, I always say I’m going to make this with riced cauliflower, so finally I did! This was inspired by my basic cauliflower fried recipe recipe which can be made with chicken, salmon, or served as a side.
But the best part, it was super easy to make. I riced the cauliflower myself in the food processor, but you can also used pre-cut or frozen riced cauliflower such as Green Giant. Super easy, low-carb, and so so good!
King Crab Cauliflower Fried Rice
King Crab fried rice is one of my favorite dishes we often order when dining at a local Japanese restaurant. Every time I order it, I always say I'm going to try this with riced cauliflower, so finally I did and it was SO good!
Yield: 4 servings
Serving Size: 1 1/2 cups
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the egg and crab, remove from heat and mix in scallion greens.
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Serving: 1 1/2 cups, Calories: 237 kcal, Carbohydrates: 13 g, Protein: 29.5 g, Fat: 8 g, Saturated Fat: 1.5 g, Cholesterol: 153 mg, Sodium: 1755 mg, Fiber: 5 g, Sugar: 0.5 g
44 comments on “King Crab Cauliflower Fried “Rice””
I love crab; I love riced cauliflower, but this recipe was so bad I had to throw it out. I used the gluten-free soy sauce so I’m not sure if that has such a different taste to it, but this was terrible. I cook almost everyday for my family, so it bothered me so much I went over and over the recipe to see what I did wrong. Not sure how it could taste so bad but it did. Sorry Skinnytaste, I use your recipes and find them delish most of the time. This one, not so much.
This is delicious and so easy to make, thank you for sharing!
FYI—crab fried rice isn’t Japanese. So if you like ordering it at Japanese restaurants, try it at Thai or Vietnamese restaurants.
If one is using frozen cauliflower, how does that work? are you making the cauliflower first and then adding it to the dish? Please advise before I ruin $30 worth of crablegs.
I tried using frozen cauliflower just to make fried rice in general and I thought it was somewhat mushy. Did you try it?
I just joined weight watchers and stumbled upon your website looking for some healthy, but interesting, menu ideas. This website is fabulous as are the recipes! I made the king crab fried cauliflower rice for Valentine’s Day! It was delicious and a hit with my husband. I also made the spaghetti squash enchilada bowls — also wonderful and a hit in my house. Thanks for the great recipes and the organization!!
This was extremely delicious! Made it today i added 2 tablespoons of sweet peas for color. I haven’t found one of your recipes i tried that i haven’t loved yet! Very filling.
I made this tonight for V-Day. It was delish! ❤️ all your recipes Gina!
Amazing as written!! Super easy also
Great looking recipe. I love the ingredients. What size skillet did you use to make this dish?
Wow, this looks so yummy. I can’t wait to try it. Thank you for your incredible blog.
I thought I was going to love this one and I didn’t. 🙁 My boyfriend and I thought it was too “fishy.” We used canned crab we bought at Costco, so I don’t know if that might have made a difference.
I’ve used frozen priced cauliflower in other dishes and I definitely want to try this but I must be doing it wrong because there’s always a lot of water in mine and the cauliflower ends up mushy. I don’t have a food processor to make my own. Help!
If you were to make this with brown rice, how much would you use in place of the cauliflower?
I made this tonight and it was amazing!! It tasted just like takeout, maybe even better. It was nice to have a little “splurge” with the king crab, and the crab and egg really bulk up the dish nicely. It felt so decadent and was perfectly filling.
So glad you liked it!
How would the nutritional content change if I substituted brown rice for the cauliflower rice?
This looks amazing! Is there a keto friendly substitute for the sesame oil?
Just made this for dinner … it’s fantastic ! Even my 16y old son liked it, and he “hates” cauliflower ! Will be adding this to my regular rotation …
Great! Love kid approved!
Wow, this was awesome, my first foray into the riced cauliflower. I did my own (FYI to others, I used a whole medium head and didn’t worry about weighing it) because I was concerned about the water content in the frozen but now, even though I do like using convenience staples such as bagged salad, I’ll just keeping doing this as it was super simple. Except that I didn’t use crab but instead used 14 oz bay scallops, 4 oz imitation crab meat and 6 ounces of shrimp, I followed this to a T – and it was amazing. Thanks for a great recipe that helped me keep the cals under control!!
You’re welcome Maria! 🙂
This is actually 5 smart point not 3 🙁 JUST FYI
Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
This was delicious! Thank you for sharing! My husband does not like cauliflower, but loved this! I read your blog all the time and have loved every recipe I’ve tried.
Curious if I could use the imitation crab meat.
I am loving all of your recipes. My husband and I have lost a combined weight of 17 pounds in the last month and we are totally satisfied and don’t feel “hungry.” Thanks very much for this site and your books…excellent.
Thanks Rachelle! Congrats to you and hubby! Great job!
Love your recipes, have both of your cookbooks on display in my kitchen. Went strawberry picking this week and used your helpful website to locate all of your strawberry recipes. We had a strawberry festival Wednesday night. We enjoyed the roasted strawberry smoothie, the strawberry and spinach chicken salad and the cucumber and strawberry salad. Dessert was strawberry cheesecake. Everyone loved the ‘celebration’ thanks to your recipes. Even made the sauce for strawberry rhubarb fool, and trying that with yogurt and crepes. Hope to get to the strawberry scones and strawberry banana bread before my berries are done for the season. Thanks for all of your hard work in the kitchen. You make me look great, and have helped me stick with my WW program.
Lol glad you had a great “celebration”!
Can I use canned crab?
Can canned crab meat be used as a substitute?
Do you use both crab legs or just one for this recipe? Thanks!
This looks wonderful! I, too, am wondering whether a large head of cauliflower will yield 24 oz when riced. It would also help to know how many ounces of crab meat you get once you’ve removed it from the shell. Thanks for another great recipe!
yes, if it’s large it should or you can by the florets which are already weighed.
Looks amazing Gina! If I were adding frozen edemame to this would you add it when you added the cauliflower? Thank you for your amazing recipes. You are a blessing to us!
I love all your recipes! If using liquid aminos do you use the same measurement? Love the cauliflower fried rice… looking forward to trying it with the king crab. Thank you!!
Could you use canned crab meat for this or would it greatly change the taste?
Does 24 ounces of cauliflower refer to volume or weight? (Very confusing to those of us accustomed to ml and grams). Thanks!
24 ounces refers to weight, not volume. I think it translates to 672 grams, if my math is right.
How many heads of cauliflower are needed to make 24oz riced cauliflower?