{"id":5482,"slug":"crab-gumbo","title":"Crab Gumbo","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two ounces of butter","one chopped onion","one chopped green pepper","two quarts of fish broth","one-half cup of rice","three peeled tomatoes cut in small dices","one spoonful of Worcestershire sauce","the meat of two whole crabs","a can of okra; or one pound of fresh okra cut in pieces one inch long","salt and pepper","a little chopped parsley"],"ingredients_norm":["butter","onion","green pepper","fish broth","rice","tomatoes cut in small dice","worcestershire sauce","meat of whole crab","okra; or pound of fresh okra cut in pieces inch long","salt and pepper","little chopped parsley"],"steps":["Put two ounces of butter, one chopped onion and one chopped green pepper in a casserole and simmer until done.","Then add two quarts of fish broth and one-half cup of rice, and boil very slowly for fifteen minutes.","Then add three peeled tomatoes cut in small dices, one spoonful of Worcestershire sauce, the meat of two whole crabs, and a can of okra; or one pound of fresh okra cut in pieces one inch long.","Cook slowly for twenty minutes, season well with salt and pepper, and sprinkle with a little chopped 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:w79:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3916583b61f4515054068d955b5b26c13e2cc60eacf7a89580ba4a9ea0dda7dd","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T17:11:32Z","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-gumbo"}