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Crab and Lobster Sandwiches

A sandwich made with crab and lobster meat, French dressing mayonnaise, and seasoned with salt, red pepper, lemon juice or vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Crab and Lobster Sandwiches

Ingredients

Directions

Prepare the crab

  1. Boil the crabs.

  2. Pick out the crab meat.

  3. Cut the crust from the loaf of bread.

  4. Slice the bread into ½ inch thick slices.

  5. Spread the crab meat thickly on one slice of bread.

  6. Top with 1 tablespoon of French dressing mayonnaise.

  7. Cover with another slice of bread.

  8. Cut the sandwich into fancy shapes.

  9. Serve the sandwich.

Add the lobster

  1. Remove the meat from a boiled lobster.

  2. Cut the lobster meat into dice.

  3. Dust the lobster meat with salt, red pepper, and either lemon juice or vinegar just before serving.

  4. Layer the lobster over a slice of bread.

  5. Cover with another slice of bread.

  6. Press the sandwich together.

  7. Serve the sandwich.

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.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Crab + lobstertop 6% of all pairs
    Smell alikemoderate
    Cooked together196 recipes

    Shared aroma: octanal (fat, soap).

  3. Crab + meattop 8% of all pairs
    Smell alikemoderate
    Cooked together448 recipes

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

  4. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Meat + lobstertop 14% of all pairs
    Smell alikelow
    Cooked together909 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Crab meat
Forms the main filling, providing the sandwich's core flavor and bulk.
Bread
Provides the structure that holds the filling and gives each sandwich its base.
French dressing mayonnaise
Adds fat and moisture that keep the crab meat from drying out.
Lobster meat
Adds a second layer of sweet, delicate seafood flavor and texture.
Lemon juice or vinegar
Adds acidity that brightens the seafood flavor.

The step that matters

Dust the lobster meat just before serving. Acid from lemon juice or vinegar firms and whitens delicate seafood proteins over time, so adding it too early can make the lobster tough and dull. Waiting until just before serving keeps the texture tender and the flavor fresh.

“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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