{"id":4817,"slug":"crab-en-brochette","title":"Crab en brochette","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["crab legs","broiled bacon","salt and pepper","oil","fresh bread crumbs","toast","maître d'hôtel sauce","lemon","parsley"],"ingredients_norm":["crab leg","broiled bacon","salt and pepper","oil","fresh bread crumb","toast","maitre d'hotel sauce","lemon","parsley"],"steps":["Alternate on a skewer a crab leg, then a piece of broiled bacon, and so on, until the skewer is full.","Season with salt and pepper, roll in oil and fresh bread crumbs, and broil.","When done place on toast, cover with maître d'hôtel sauce, and garnish with lemon and parsley."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w37:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0cab26841589455ee58d4c2d9e995c4ad2c35eb5c5c64ed0f833f762f31c973f","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/crab-en-brochette"}