Kungskrabba Cauliflower-stekt ris

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1. 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. 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. 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. 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. 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. 6
   Add the egg and crab, remove from heat and mix in scallion greens.