Perfect Pairings & Recipes forCrab Meat

Analysing more than 30,000 recipes uncovers crab meat's optimal flavour pairings.

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Flavour Analysis

Crab meat unfolds in layers: a clear salty character comes first, followed by kombu dashi, sea urchin and butter. A sugar note brings sugary sweetness, while an oyster note adds marine brininess, and copper and sardine notes give the profile a layered, lingering finish.

Dominant Flavour Families

Carnal / Animalic
Maillard
Sweet
Sharp
Vegetal

Flavour profile of crab meat

150 dimensions grouped into 10 flavour families. Bar length shows relative prominence. Scale 0–10.

Briny

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Strongest notes

Crab meat

BrinyEarthy

crab meat8.0

Clear, clean salty mineral-like character similar to brine or seawater. Strong in crab meat.

Unlocking Flavour Combinations

To understand the flavour notes that frequently appear together, we analysed the ingredient pairings in more than 30,000 recipes. The flavour profiles of each ingredient were compared, revealing patterns of convergence across our database.

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