Dungeness Crab & Sugar Pie Pumpkin Flan with Pumpkin Seed Pesto | CUESA

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Returns March 17, 2022

Dungeness Crab & Sugar Pie Pumpkin Flan with Pumpkin Seed Pesto


From Chris Jones of the girl & the fig (as served at the Sunday Supper reception).

This recipe was demonstrated for CUESA’s Market to Table program on October 9, 2010.

Serves 6


½ cup roasted pumpkin seeds
2 tablespoons grated parmesan cheese
2 cloves garlic
1 cup basil
½ cup parsley
2 tablespoons lemon juice
2 teaspoons lemon zest
½ cup extra virgin olive oil
Salt and white pepper, to taste

1 sugar pie pumpkin, halved with seeds removed
2 ounces clarified butter
Salt and white pepper, to taste
1 pint half and half
5 whole eggs
4 ounces cleaned Dungeness crab meat
Unsalted butter, for greasing
Pinch fresh grated nutmeg


  1. Combine the pumpkin seeds, parmesan and garlic in a food processor and puree until the seeds are finely ground. Add the basil, parsley, lemon juice and zest. Drizzle in the olive oil while pulsing the food processor until it is just incorporated and the herbs are chopped through. Season with salt and white pepper.  Set aside.

  2. Pre-heat an oven to 350º. Coat the inside and outside of the halved pumpkin with the clarified butter and season the inside with salt and pepper. Place cut side down in a roasting pan and bake until tender, about a half hour. Remove the pumpkin and cool down. Scoop out the flesh, puree in a food processor and pass through a fine mesh sieve. Set aside.
  3. In a heavy-bottom pot, heat the half and half and nutmeg to a simmer. Remove from heat and add to a blender with the eggs; puree until ingredients are fully incorporated.
  4. Mix equal parts crabmeat and pumpkin puree together in a bowl. Butter 6 ramekins and place equal amounts of the crab mixture in each one. Season the half and half mixture to taste and pour over the crab mixture so that the crab is covered. Place ramekins in a roasting pan and put in the 350º oven.  Add enough hot water to the roasting pan so it reaches half way up the sides of the ramekins. Bake at 350º, uncovered, until the flan is set, about a half an hour. Remove from the oven and cool; unmold the flans and garnish with the pumpkin seed pesto. Serve.



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