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Stuffed Crab

A dish of boiled crab meat mixed with aromatics, breadcrumbs, and butter, stuffed into crab shells and baked.

From the Recipes Wiki (Fandom) · 9 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Stuffed Crab

Oven180 °C (350 °F)
Time15-20 minutes

Ingredients

Directions

Prepare the crab

  1. Clean the crabs.

  2. Place them into a large pot and cover with cold water.

  3. Boil for 30 minutes.

  4. Cool the crabs in cold water.

  5. Shell them and remove the meat.

  6. Clean the shells to use for serving.

Make the filling

  1. Sauté the onion and garlic in the oil.

  2. Add the flaked crab.

  3. Season with salt and pepper.

  4. Cook for about 5 minutes.

  5. Add the shallot, lemon juice, hot sauce, half the bread crumbs and 1 tbsp. butter.

  6. Combine well.

  7. Let cool for 10 minutes.

Stuff and bake

  1. Fill the shells with this mixture.

  2. Combine the remaining bread crumbs and butter and place on top of the crab mixture.

  3. Place into a 180 °C (350 °F) oven for 15-20 minutes.

  4. Garnish the plate with strips of hot pepper and bunches of parsley.

Nutrition, whole recipe (rough)

853Calories
35 gProtein
28 gFat
114 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Crab100g cooked97
Onion1 medium (110g)44
Lemonjuice of 1 lemon (48ml)12
Clove1 tsp ground (2g)7
Shallot1 tbsp minced (10g)7
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Garlic + shallottop 4% of all pairs
    Smell alikestrong
    Cooked together2,000 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Clove + shallottop 5% of all pairs
    Smell alikestrong
    Cooked together1,677 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 main meat, which is cooked by boiling and then flaked into the filling.
Onion and garlic
Build a savoury base of aromatics by softening in oil before the crab is added.
Bread crumbs
Bind the filling and form a crisp, golden topping in the oven.
Butter
Adds richness and helps the topping brown in the oven.
Lemon juice
Adds acidity that brightens the rich crab meat.

The step that matters

Let the filling cool before stuffing the shells. Hot filling can make the mixture loose and watery, and it can also make the bread crumbs absorb liquid unevenly, so cooling for a short time helps the filling hold its shape in the shells.

Swap the clove

How well each one fits the dish's main ingredients (crab, garlic, onion, shallot, lemon, pepper, sauce):

  1. Capersfits better
  2. Parsleyfits better
  3. Tarragonfits better
  4. Clovethe original

Fit is the average pairing score against crab, garlic, onion, shallot, lemon, pepper, sauce. 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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