Name: Soft Shell Crabs
Ingredients: soft shell crabs; beaten cracker crumbs; coarse sea salt; beaten egg; butter; parsley; lemon slices

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 ↓

Soft Shell Crabs

Ingredients

Directions

Remove the sandbags and spongy substance from the crabs.
Wash and dry the crabs.
Roll the crabs in beaten cracker crumbs mixed with a little salt.
Dip the crabs in beaten egg.
Heat butter in a deep pan until hot.
Fry the crabs until brown.
Serve hot, garnished with parsley and lemon slices.

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.

Parsley + lemontop 1% of all pairs

Smell alikestrong

Cooked together14,037 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Crab + buttertop 10% of all pairs

Smell alikemoderate

Cooked together812 recipes

Shared aroma: nonanal (fat, citrus).
Butter + parsleytop 15% of all pairs

Smell alikemoderate

Cooked together28,563 recipes

Shared aroma: trans-2-hexenal (green, leafy).
Crab + lemontop 16% of all pairs

Smell alikemoderate

Cooked together387 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Butter + lemontop 16% of all pairs

Smell alikemoderate

Cooked together41,227 recipes

Shared aroma: 3-hexenal (apple, fruity).