Shanghai Crab Rice

Shanghai Crab Rice is a delightful and aromatic dish that combines tender crab meat with fragrant cauliflower rice, infused with traditional Chinese seasonings. This Paleo-friendly alternative captures the essence of Shanghai cuisine while being healthy and satisfying.

Ingredients

• Cauliflower - 400 grams, riced
• Fresh crab meat - 200 grams
• Ginger - 1 tablespoon, minced
• Garlic - 2 cloves, minced
• Green onions - 2 stalks, chopped
• Coconut aminos - 2 tablespoons
• Sesame oil - 1 tablespoon
• Red bell pepper - 1 medium, diced
• Carrot - 1 medium, diced
• Salt - to taste
• Black pepper - to taste
• Cilantro - 2 tablespoons, chopped (for garnish)

Steps

1. Begin by ricing the cauliflower using a food processor or grater until it resembles rice grains.
2. In a large skillet, heat the sesame oil over medium heat and add the minced ginger and garlic. Sauté for 1-2 minutes until fragrant.
3. Add the diced red bell pepper and carrot to the skillet and cook for about 5 minutes, stirring occasionally, until they are slightly tender.
4. Stir in the riced cauliflower and cook for another 5 minutes, allowing it to soften and absorb the flavors.
5. Add the fresh crab meat to the skillet along with the coconut aminos, salt, and black pepper. Gently fold everything together and cook for an additional 3-4 minutes until the crab is heated through.
6. Finally, stir in the chopped green onions and remove from heat.
7. Serve the Shanghai Crab Rice hot, garnished with fresh cilantro.

Nutrition

• Calories: 360
• Protein: 32 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in protein from crab meat, supporting muscle health.
• High in fiber from cauliflower and vegetables, aiding digestion.

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