Roasted Crab with Pumpkin and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Sweet roasted pumpkin and succulent crab meat come together in this elegant autumn dish, finished with crispy sage and nutty brown butter for a sophisticated yet comforting meal.
Ella x
Ingredients
- 1½ poundsfresh crab meat(preferably lump crab, picked over for shells)
- 1½ poundssugar pumpkin(peeled, seeded, and cut into 1-inch cubes)
- 6 tablespoonsunsalted butter
- 12fresh sage leaves(divided)
- 3garlic cloves(minced)
- 1shallot(thinly sliced)
- 59 mlpumpkin seeds(roasted and unsalted)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsfresh lemon juice
- ¼ teaspoonnutmeg(freshly grated)
- 78 mlcrispy breadcrumbs(panko preferred)
Detail level
Instructions
- 1
Preheat your oven to 400°F. Toss the pumpkin cubes with 2 tablespoons of olive oil, half the minced garlic, salt, and black pepper on a large roasting pan, spreading them in a single layer.
Tip: Don't overcrowd the pan—pumpkin needs space to caramelize properly.
- 2
Roast the pumpkin for 20-25 minutes, stirring halfway through, until golden and fork-tender with slightly caramelized edges.
Tip: The edges should be crispy and browned for the best flavor.
- 3
While the pumpkin roasts, heat 4 tablespoons of butter in a large skillet over medium heat with the remaining garlic and sliced shallot until fragrant, about 2 minutes.
- 4
Add 8 of the fresh sage leaves to the butter and continue cooking until the butter becomes golden brown and smells nutty, about 3-4 minutes. Remove from heat and set aside.
Tip: Watch carefully to avoid burning the butter—it should be amber-colored, not dark brown.
- 5
In a separate bowl, gently fold the crab meat with the lemon juice, nutmeg, and remaining 1 tablespoon of olive oil, being careful not to break up the large pieces.
Tip: Handle the crab meat delicately to preserve its tender texture.
- 6
Once the pumpkin is roasted, transfer it to a serving platter or individual plates and create a small nest in the center of each portion.
- 7
Divide the dressed crab meat evenly among the pumpkin nests, mounding it gently on top.
- 8
Pour the warm sage brown butter over each serving, scatter the pumpkin seeds and breadcrumbs on top, and garnish with the remaining 4 fresh sage leaves.
Tip: Serve immediately while the butter is still warm for the best flavor contrast.
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