{"id":6292,"slug":"crab-meat-au-beurre-noisette","title":"Crab meat, au beurre noisette","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some fresh-boiled crab meat","salt","pepper","a quarter pound of sweet butter","chopped chervil, or parsley","lemon"],"ingredients_norm":["fresh boiled crab meat","salt","pepper","sweet butter","chervil or parsley","lemon"],"steps":["Put some fresh-boiled crab meat on a platter and season with salt and pepper.","In a frying pan put a quarter pound of sweet butter. Simmer until of a hazel color, and pour over crab meat.","Sprinkle with chopped chervil, or parsley, on top, and garnish with lemon."],"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:w126:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"8ce03fe8ef79d249279d1aa7654cbe4c4aa60ab72f995e26b2f63d59d5eac049","created_at":"2026-08-02T16:50:21Z","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-meat-au-beurre-noisette"}