Why it works: Crab and parsley work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 330 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓
Crab, Scalloped
Ingredients
Directions
The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the crab as for minced crab, omitting the wine and eggs.
Clean out the large round shell of the crab and fill it with the mixture.
Place any remaining mixture into scallop shells.
Bake in a moderate oven at 350°F (175°C) until hot and lightly browned, about 30 minutes.
Serve on a dish covered with a napkin, with the crab shell in the middle and scallop shells around it.
Garnish with parsley.
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.
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Crab + parsleytop 17% of all pairsSmell alikemoderateCooked together330 recipes
Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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