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 ↓
Broiled Crabs
Ingredients
Directions
The book gives no oven temperature. The 400°F in the steps was added when the recipe was transcribed, as a starting point.
Clean the crabs.
Season with coarse sea salt and cayenne pepper.
Drop into boiling water for 1 minute.
Remove and broil over a hot fire (400°F / 200°C) for 8 minutes.
Serve with maitre d'hotel butter or Tartare sauce.
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.
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Crab + buttertop 10% of all pairsSmell alikemoderateCooked together812 recipes
Shared aroma: nonanal (fat, citrus).
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Crab + saucetop 11% of all pairsSmell alikemoderateCooked together238 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Butter + saucetop 15% of all pairsSmell alikelowCooked together15,338 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Crab + peppertop 15% of all pairsSmell alikelowCooked together922 recipes
Shared aroma: nonanal (fat, citrus).
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Pepper + buttertop 21% of all pairsSmell alikemoderateCooked together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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