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Scalloped Crabs

Scalloped crabs are boiled crab meat mixed with seasonings, breadcrumbs, eggs, and butter, stuffed into shells and baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Scalloped Crabs

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the crab

  1. Boil the crabs in a kettle of boiling water with a handful of coarse sea salt for 20 to 30 minutes.

  2. Remove the crabs from the water and pick out all the meat, being careful not to break the shells.

Fill and bake

  1. In a bowl, mix the crab meat with salt, pepper, a pinch of nutmeg, cracker or bread crumbs, beaten eggs, and butter.

  2. Wash the crab shells and fill each shell with the mixture.

  3. Sprinkle additional crumbs on top and moisten with the crab liquor.

  4. Bake in a 400°F (200°C) oven until golden brown, about a few minutes.

  5. Serve hot on large dishes.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  3. Crab + buttertop 10% of all pairs
    Smell alikemoderate
    Cooked together812 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Nutmeg + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together5,997 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Crabs
Provide the sweet meat that forms the body of the dish.
Large eggs
Bind the crab meat mixture and help it set when baked.
Butter
Adds richness and moisture to the filling and aids browning on top.
Cracker or bread crumbs
Absorb liquid and give the filling body, with crumbs on top for a golden crust.

The step that matters

Bake until golden brown. Baking at 400°F sets the egg in the filling and browns the crumb topping. Stopping too early leaves the filling loose; baking too long dries it out.

Swap the nutmeg

How well each one fits the dish's main ingredients (crab, pepper, bread, egg, butter):

  1. Parsleyfits about as well
  2. Nutmegthe original
  3. Tarragonfits about as well
  4. Capersfits less well

Fit is the average pairing score against crab, pepper, bread, egg, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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