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Soft Crabs

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Crab and cream work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 317 recipes. Both carry acetoin, which smells butter, cream. The science ↓

Soft Crabs

Ingredients

Directions

  1. Kill and clean the soft crabs.

  2. Dredge the crabs in flour.

  3. Heat oil in a pan and fry the crabs until golden brown.

  4. In a separate pan, make a little cream gravy.

  5. Serve the fried crabs on a plate with the cream gravy underneath.

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. Crab + creamtop 10% of all pairs
    Smell alikemoderate
    Cooked together317 recipes

    Shared aroma: acetoin (butter, cream).

  2. Crab + flourtop 18% of all pairs
    Smell alikemoderate
    Cooked together384 recipes

    Shared aroma: hexanal (grass, green).

  3. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

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