Name: Escalloped Crab Meat
Ingredients: 4 tablespoons butter; 3 tablespoons flour; 2 tablespoons cornstarch; 2 cup cream cheese; 2 cups crab meat; 1 teaspoon of worcester- shire sauce; 1 pint of milk; 2 tablespoons of flour; 1 tablespoon of butter; 1 tablespoon chopped pars; 2 cup of rolled bread ley; 1 tablespoon melted butter; 2 tablespoons milk; a pinch of salt; 2 eggs; 34 fish; 2 larg*e onions; 3 hard-boiled eggs; 1 large size can of crab meat; 5 crackers rolled fine; 35 salmon loaf; 3 eggs; 2 cans salmon; 1 lemon; 2 eggs well beaten together; nutmeg; salt; pepper; lemon juice

Why it works: Butter and bread 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 ↓

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.

Butter + breadtop 7% of all pairs

Smell alikemoderate

Cooked together27,232 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Crab + meattop 8% of all pairs

Smell alikemoderate

Cooked together448 recipes

Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).
Butter + cream cheesetop 8% of all pairs

Smell alikemoderate

Cooked together2,747 recipes

Shared aroma: ethyl octanoate (fruity, wine).
Butter + crabtop 10% of all pairs

Smell alikemoderate

Cooked together812 recipes

Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Flour: Thickens the butter and liquid into a smooth sauce that holds the crab together.
Cornstarch: Adds extra thickening so the sauce sets firmly and stays glossy.
Butter: Adds richness and carries flavor while forming the base of the sauce.
Milk: Provides the liquid that turns the thickened base into a creamy sauce.
Eggs: Enrich the sauce and help it set as the yolks are added to the hot mixture.
Crab meat: Forms the main body of the dish and supplies its primary flavor.

The step that matters

Adding the egg yolks. Egg yolks curdle if they hit very hot liquid directly. Whisk a little hot sauce into the yolks first, then return the mixture to the pan over gentle heat.

“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.

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Salmon	100g cooked	208
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Cream Cheese	1 oz (28g)	99
Shrimp	100g cooked	99
Egg	1 large egg (50g)	78
Onion	1 medium (110g)	44
Lemon	juice of 1 lemon (48ml)	12
Nutmeg	1 tsp ground (2.2g)	12
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0
Meat	not in our table	0
Sauce	not in our table	0

Escalloped Crab Meat