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Crab and Lobster Cutlets

A savory cutlet made from minced lobster or crab, coated in flour and breadcrumbs, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Crab and Lobster Cutlets

Ingredients

Directions

Make the filling

  1. Remove the meat from the lobster or crab and mince it.

  2. In a pan, brown the butter and add the flour, pepper, salt, and cayenne. Stir in the strong stock and heat until hot.

  3. Spoon the mixture onto a large dish and let it cool.

  4. Once cool, shape the mixture into cutlets.

Coat and fry

  1. Brush the cutlets with the beaten egg yolk and dip them in bread crumbs.

  2. Fry the cutlets in clarified beef dripping until light brown.

Serve

  1. Arrange the cutlets on a dish and garnish with fried parsley in the center.

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 + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Meat + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Lobster or crab meat
Forms the main body of the cutlets and gives them their seafood flavour.
Butter
Adds richness and a nutty flavour when browned with the flour.
Flour
Thickens the butter and stock into a mixture firm enough to shape.
Strong stock
Moistens the mixture and binds it into a savoury paste.
Egg yolk
Binds the coating so the bread crumbs stick to the cutlets.
Bread crumbs
Forms a crisp outer crust when the cutlets are fried.

The step that matters

Let the mixture cool fully before shaping. A warm, loose mixture cannot hold its shape and may slump or crack. Cooling lets the flour-thickened paste firm up so the cutlets keep their form through coating and frying.

Swap the parsley

How well each one fits the dish's main ingredients (meat, butter, flour, pepper, egg, bread, beef):

  1. Nutmegfits about as well
  2. Parsleythe original
  3. Thymefits about as well
  4. Capersfits less well

Fit is the average pairing score against meat, butter, flour, pepper, egg, bread, beef. 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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