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Crab Ravioate

Boiled crab meat stuffed into shells, seasoned with salt and pepper, mixed with remoulade sauce, topped with mayonnaise, anchovy fillet, pickles, parsley, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Crab Ravioate

Ingredients

Directions

Prepare the crab

  1. Boil the crabs until cooked, then let them cool.

  2. Turn the crabs over on their hard shell side and cut away the breast with a sharp knife.

  3. Pick the meat from the shells, ensuring no shell pieces remain, and season with salt and pepper.

Fill and serve

  1. Mix the crab meat with thick remoulade sauce and fill one cleaned shell with the mixture.

  2. Cover the crab meat with mayonnaise and decorate with anchovy fillet and sliced pickles.

  3. Serve on a folded napkin with parsley and quartered lemon.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Sauce + anchovytop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

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

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

  5. Crab + anchovytop 7% of all pairs
    Smell alikestrong
    Cooked together79 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Crabs
Provide the main meat, which is picked from the shells and becomes the filling.
Remoulade sauce
Binds the crab meat and adds tangy, savoury moisture to the filling.
Mayonnaise
Adds a rich, creamy layer that moistens the crab meat on top.

The step that matters

Pick the meat from the shells. Small shell fragments are hard to see in cooked crab and can be unpleasant or hazardous to bite into, so the meat should be checked carefully before seasoning and filling.

“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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