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Buttered Crab, or Lobster

A buttery crab or lobster dish seasoned with mustard, vinegar, cayenne, nutmeg, and optional bread crumbs or meat jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Buttered Crab, or Lobster

Ingredients

Directions

  1. In a saucepan, combine the crab or lobster flesh with the butter and heat slowly over low heat.

  2. Mix in the mustard and vinegar until smooth.

  3. Season with cayenne and grate in a little nutmeg.

  4. Heat until warmed through, then serve in the shell or scallop shells.

  5. Top with bread crumbs if desired, and add meat jelly for extra flavor.

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 + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  2. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Mustard + nutmegtop 8% of all pairs
    Smell alikestrong
    Cooked together1,019 recipes

    Shared aroma: methyleugenol (clove, spice).

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

What each ingredient does

Crab or lobster flesh
Provides the main protein and sweet, delicate seafood flavor.
Butter
Adds richness and a smooth, moist texture to the shellfish.
Prepared mustard
Adds sharp, pungent flavor that balances the richness of the butter.
Vinegar
Adds acidity that brightens the flavor and cuts the richness.

The step that matters

Heat slowly over low heat. Shellfish proteins toughen and turn rubbery when overheated, and the butter can separate or scorch. Gentle heat keeps the flesh tender and the sauce smooth.

Swap the nutmeg

How well each one fits the dish's main ingredients (crab, butter, flour, mustard, vinegar, pepper, meat):

  1. Capersfits better
  2. Tarragonfits better
  3. Parsleyfits better
  4. Nutmegthe original

Fit is the average pairing score against crab, butter, flour, mustard, vinegar, pepper, meat. 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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