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Crab Soup

A creamy soup made with crab meat, butter, flour, milk, water, seasonings, and sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Crab Soup

Why it works: Butter and milk 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

Make the soup

  1. In a saucepan, melt the butter over medium heat.

  2. Stir in the flour until smoothly mixed.

  3. Gradually add the hot milk and water, stirring until smooth.

  4. Season the soup with salt, white pepper, and cayenne to taste.

  5. Add the crab meat and sherry, then bring the soup to a boil.

Serve

  1. Serve immediately.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: nonanal (fat, citrus).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Crab + sherrytop 13% of all pairs
    Smell alikemoderate
    Cooked together67 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  5. Butter + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Forms the fat base that carries flavor and gives the soup a rich mouthfeel.
Flour
Thickens the melted butter and liquids into a smooth, body-giving soup.
Milk
Provides the creamy liquid base that makes the soup rich and mellow.
Crab meat
Supplies the main seafood flavor and tender pieces throughout the soup.
Sherry
Adds acidity and aromatic depth that brightens the creamy base.

The step that matters

Gradually add the hot milk and water, stirring until smooth. Adding liquid slowly while stirring lets the flour disperse evenly, preventing lumps. Hot liquid also helps the starch thicken the sauce smoothly.

Swap the white pepper

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

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Capersfits better
  4. White pepperthe original

Fit is the average pairing score against crab, butter, flour, milk, sherry. 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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