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Bnttered Crabs

A dish of devilled crab heated with butter, seasoned with pepper and salt, served on toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Crab and butter work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 812 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Bnttered Crabs

Ingredients

Directions

  1. Heat the devilled crab in a frying pan with a little butter and season with pepper and salt.

  2. Serve the mixture on toast.

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

    Shared aroma: nonanal (fat, citrus).

  2. Crab + peppertop 15% of all pairs
    Smell alikelow
    Cooked together922 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Devilled crab
Provides the main filling and savoury flavour of the dish.
Butter
Adds richness and helps warm the crab evenly in the pan.

“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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