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Crab Ravigote

A crab dish served with remoulade sauce, mayonnaise, anchovy fillets, pickles, parsley, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Capers and mustard match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 624 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Crab Ravigote

Ingredients

Directions

Prepare the crab

  1. Boil the crabs and set aside to cool, then pick the meat.

Make the Remoulade sauce

  1. To make the Remoulade sauce, mix chopped anchovies, chopped parsley, mustard, salt, pepper, scraped garlic, salad oil, and malt vinegar in a bowl.

Assemble and serve

  1. Mix the crab meat with thick Remoulade sauce and fill the shell.

  2. Cover the meat with mayonnaise and decorate with anchovy fillets and sliced pickles.

  3. Serve with a sprig of parsley and sliced lemon.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Capers + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together624 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Parsley + caperstop 1% of all pairs
    Smell alikestrong
    Cooked together1,550 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Sauce + anchovytop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Crabs
Provides the main meat that forms the body of the dish.
Mayonnaise
Adds richness and moisture, coating the crab meat with a creamy layer.
Salad oil
Forms the emulsified base of the Remoulade, giving it body and a smooth texture.
Malt vinegar
Adds acidity that brightens the rich sauce and mayonnaise.
Chopped anchovies
Contributes a salty, savoury depth to the Remoulade sauce.
Mustard
Adds sharpness and helps stabilise the emulsified Remoulade sauce.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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