Roasted Crab with Pumpkin and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when the weather turns cool, and I love sharing it because it comes together faster than you'd think. Sweet roasted pumpkin pairs beautifully with succulent crab meat, while sage brown butter brings everything together with an almost nutty richness. Pumpkin is packed with vitamin A, which is wonderful for your eyes and immune system, and since the whole meal takes just about an hour from start to finish, it's perfect for a weeknight dinner that feels special without the fuss. The toasted breadcrumbs add a lovely textural contrast, and honestly, this recipe is simple enough that even if you're new to cooking with crab, you'll feel like a pro.
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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