Dungeness Crab Flan | CUESA

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Returns March 17, 2022

Dungeness Crab Flan


Chris Jones, Gaspar Brasserie

This recipe was demonstrated for CUESA’s Market to Table program on November 29, 2014.

Serves 6


4 ounces cleaned Dungeness crabmeat
1 pint half & half
4 whole eggs
2 ounces unsalted butter
Salt and ground white pepper
Pinch fresh grated nutmeg

1 each small butternut squash, peeled and seeded
1 pint water
1 ounce unsalted butter
½ cup heavy cream
Salt and sugar to taste

Pumpkin Seeds
6 ounces pumpkin seeds, shelled
2 cups water
2 cups sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 teaspoon vadouvan spice mix


1.    For the flan: preheat the oven to 350ºF. Heat the half & half in a small saucepan until it is simmering. Remove from heat and puree in a blender with the whole eggs. Butter six 3 ounce ramekins and place equal amounts of the crab into each container. Season the half & half mixture to taste with salt, pepper and nutmeg and pour the liquid over the crab – the crab should be covered by the liquid. Place the ramekins in a deep hotel or roasting pan and add hot water until it reaches halfway up the sides of the ramekins. Bake uncovered until the custard is set, about half an hour. Remove the ramekins from the water bath and cool them on a wire rack.

2.    For the purée: dice the squash into one inch pieces. Add to a medium saucepan and cover with water. Add the salt and sugar to the cooking water (approximately two parts salt to one part sugar). Bring to a simmer and cook until just tender. Remove the squash from the liquid and reserve the liquid. Purée the squash on high in a blender using a little of the cooking liquid to produce a smooth purée. Add the butter and heavy cream and season to taste.

3.    For the seeds: preheat the oven to 400°F. Combine the water and sugar in a medium saucepan and cook over medium heat until the sugar is dissolved. Bring to a boil, add the spices and seeds and return to a boil. Reduce the spiced syrup to a simmer and cook the seeds for one minute. Strain the seeds out of the syrup and place on a lined sheet pan. Place in the oven and cook the seeds for about 5 minutes, or until they are nicely browned. Remove from the oven and cool before serving.

4.    To serve: spoon some of the butternut squash puree into the bottom of each of 6 shallow bowls. Unmold the flan into the bowl, and garnish with additional vadouvan spice mix and the candied pumpkin seeds.

Photo by Carleen Sikora


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »