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Crab Soup

A soup made with crabs, milk, cream, butter, onions, salt, and paprika.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Crab Soup

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Crab Soup

Ingredients

Directions

  1. In a double boiler, combine the milk and cream and bring to a boil.

  2. In a separate bowl, rub the butter with a scant tablespoon of flour and mix in the chopped onions.

  3. Once the milk and cream boil, add the crab meat and paprika, and boil for 10 to 15 minutes.

  4. Add salt before removing from heat.

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.

Photo for illustrative purposes only · Contact us to use it

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

    Shared aroma: acetoin (butter, cream).

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

    Shared aroma: nonanal (fat, citrus).

  5. Crab + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together311 recipes

    Shared aroma: acetoin (butter, cream).

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

What each ingredient does

Milk
Forms the liquid base of the soup and carries its dairy flavor.
Cream
Adds fat for richness and a smoother, silkier texture.
Crab
Provides the main flavor and the meaty body of the soup.
Butter
Adds fat and rich flavor; rubbed with flour, it helps thicken the soup.
Onions
Add aroma and savory depth as they cook into the soup.

The step that matters

Bring the milk and cream to a boil before adding the crab. Dairy scorches easily on direct heat and can curdle or turn grainy if overheated, so keeping it gently at a boil in a double boiler gives a smooth, stable base for the crab.

Swap the onion

How well each one fits the dish's main ingredients (crab, milk, cream, butter):

  1. Potatofits better
  2. Onionthe original
  3. Asparagusfits about as well
  4. Capsicumfits less well

Fit is the average pairing score against crab, milk, cream, 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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