Crabmeat and Corn Soup

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

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

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

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

3. Butter + crabtop 10% of all pairs
   Smell alikemoderate
   Cooked together812 recipes

   Shared aroma: nonanal (fat, citrus).

4. Milk + corntop 10% of all pairs
   Smell alikemoderate
   Cooked together6,955 recipes

   Shared aroma: hexanal (green, grassy).

5. Butter + flourtop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Swap the white pepper

How well each one fits the dish's main ingredients (butter, flour, milk, corn, onion, crab, meat):

1. Garlicfits better
2. Nutmegfits better
3. Cinnamonfits better
4. White pepperthe original

Fit is the average pairing score against butter, flour, milk, corn, onion, crab, meat. Candidates are from the same food group and used in at least 100 recipes.