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Devilled Crabs

A baked crab dish with seasoned meat and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Devilled Crabs

Oven, in the book's wordsA very hot oven

Ingredients

Directions

The book says “a very hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Boil the crabs and remove the meat from the shells.

  2. Mix the crab meat with bread or cracker crumbs, Worcestershire sauce, mixed mustard, salt, pepper, cayenne, melted butter, and enough milk to moisten.

Bake and serve

  1. Fill the crab shells with the mixture and dust with cracker crumbs.

  2. Arrange the shells in a baking pan, place a small piece of butter on each, and brown them in a hot oven at 400°F (200°C).

  3. Serve hot or cold.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  3. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

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

    Shared aroma: nonanal (fat, citrus).

  5. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Crabs
Provides the main body of the filling and its sweet, delicate seafood flavor.
Bread or cracker crumbs
Absorb moisture and give the filling body so it holds its shape in the shells.
Worcestershire sauce
Adds savory, tangy depth that seasons the crab meat through the filling.
Mixed mustard
Contributes sharp, tangy flavor that balances the richness of the crab and butter.
Melted butter
Adds fat and richness, and helps the top brown in the oven.

The step that matters

Brown the shells in a hot oven. The filling is already cooked crab, so the bake mainly sets the crumbs and browns the top. A hot oven gives browning quickly, while too long a bake can dry the crumbs and toughen the crab.

Swap the mustard

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

  1. Capsicumfits better
  2. Potatofits better
  3. Tomatofits about as well
  4. Mustardthe original

Fit is the average pairing score against crab, bread, sauce, pepper, butter, milk. 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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