Crab is a delicacy enjoyed around the world for its sweet, delicate flesh and versatile flavour profile. But with such a complex array of aromatic notes what ingredients make the best pairings? Read on as we break down the science of crab flavour explore complementary flavours from around the globe, and share 8 mouthwatering recipes to inspire your next crab dish.
Analyzing the Flavours of Crab
To understand what goes well with crab, we first need to analyze its flavour compounds. The dominant aromas in cooked crab meat are vegetal, green, fruity and nutty. Its vegetal potato-like aroma pairs nicely with other veggies like asparagus and cabbage. The green, cucumber-esque notes complement tomatoes, bell peppers and anything from the sea.
Fruity peach and melon undertones team up with fruits like mango and pineapple. Surprisingly, crab’s nutty popcorn-reminiscent flavours harmonize with chocolate, nuts and nutty grains. There are also subtle roasted, spicy, woody, cheesy, floral and citrus aromas. With such complexity, the possibilities are endless!
Classic Flavour Pairings from Around the World
Certain ingredients have proven over time to bring out the briny sweetness of crab Here are some traditional pairings
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Japan – Crab and daikon radish are mixed into rice for a simple, tasty donburi. Shiso and yuzu add a refreshing pop.
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Italy – Linguine gets tossed with crab, lemony olive oil, parsley and red chili flakes for a zesty pasta.
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France – A rich bisque combines crab with aromatics like onion, celery, thyme and fennel. A splash of cream and brandy finish it off.
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Mexico – Crab tacos with mango salsa and avocado highlight the fruity notes, cooled by tart lime and spicy chili.
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Thailand – In pad gra pao, the sweetness of crab balances the fiery flavours of chili, garlic and Thai basil.
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Maryland, USA – Old Bay seasoning, with its blend of spices like mustard, paprika and celery salt, is a local favourite for crab boils.
8 Tantalizing Ways to Use Crab
Looking to experiment with flavours that harmonize with crab? Try out these recipes:
1. Crab Cakes with Lemon Aioli
The briny crab gets a tart complement from zesty lemon aioli. Panko breadcrumbs provide crunch.
2. Crab & Avocado Salad with Grapefruit
Ruby red grapefruit and creamy avocado pair refreshingly with the rich crab. Mint and lime add brightness.
3. Crab & Scallop Ceviche
Seafood stars combine in this ceviche with jalape√±o for heat and tomato for sweetness. Lime juice “cooks” it.
4. Chilled Crab & Cucumber Soup
On a hot day, this chilled soup with dill has an amazing light and cooling effect.
5. Crab & Corn Fritters
Sweet corn kernels contrast the crab beautifully. Fry them up for an addictive beachy appetizer.
6. Crab & Mango Quesadilla
Warm quesadilla wedges are loaded with crab, mango and melty jack cheese for a tropical twist.
7. Crab Salad Sandwich
A simple sandwich piles crab salad high with celery, onion and parsley on buttery toasted brioche.
8. Baked Crab Dip
For an easy crowd-pleaser, bake a bubbling hot crab dip with artichoke hearts, spinach and cheese.
Closing Thoughts
From France to Mexico and beyond, cultures worldwide have perfected flavour pairings that allow crab’s briny sweetness to shine. Now that you know its aromatic profile, you can start experimenting with your own complements. Aim for bright, fresh ingredients like lime, chili and herbs to cut through the rich crab flavours. Though an unlikely pairing, don’t count out fruits and veggies with similar aromatic molecules. With endless possibilities, a whole world of crab flavour combinations awaits you!
Aroma analysis: cooked crab meat
At Foodpairing®, we begin each of our studies of various ingredients with a thorough aroma analysis. This information enables us to determine best matches for crab based on its aromatic profile, and the principle that ingredients that share key scents pair well with one another. Read more on the science behind Foodpairing®.
The findings of our molecular analysis of cooked crab are visualized in this easy-to-understand aroma wheel. As you can see below, the different odorant molecules responsible for aromas have been sorted by category and labeled using more general, familiar ‘aromatic descriptors’ like vegetable (potato), green (cucumber), nutty (popcorn) and fruity (peach).
Is Imitation Crab Good?
FAQ
What flavours pair with crab?
The green aromas we find in crab are typical of fish and shellfish, thus pairing well with cucumber, algae (seaweed), avocado, bell pepper and tomato.
What compliments crabs?
- Dipping Sauces. Other than butter, you can create all sorts of sauces to serve with crab. …
- Lemon Rice. Another side option is a lemon rice pilaf. …
- Fresh Salad. …
- Roasted Vegetables. …
- Potatoes. …
- Corn. …
- Wine. …
- Dessert.
What seasonings go well with crab?
If you’d rather add seasoning once your crab legs are cooked, simply season the water with salt and then add additional flavors after, like melted butter, garlic and parsley. Or, consider switching it up with lemon, butter and dill.
What enhances the flavor of crab?
If you’re steaming your crabs, be sure to season the water with plenty of salt and spices to infuse the meat with flavor as it cooks. If you’re opting for a traditional crab boil, consider adding ingredients like corn on the cob, potatoes, and sausage to create a hearty and satisfying meal.