{"id":4737,"slug":"crab-meat-belle-helene","title":"Crab meat, Belle Helene.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Six whole tomatoes","Salt and pepper","Crab meat Monza","Parsley (for garnish)","Quartered lemons (for garnish)"],"ingredients_norm":["whole tomato","salt and pepper","crab meat monza","parsley","lemon"],"steps":["Put six whole tomatoes in hot water for fifteen seconds, then cool immediately, and remove the skins.","Cut a hole in the tops the size of a quarter of a dollar, scoop out the insides, season the inside of the shells with salt and pepper, fill with crab meat Monza, and bake in oven for ten minutes.","Serve on platters, garnished with parsley and quartered lemons."],"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:w31:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"b94db8b4e55519fc317100887f5d26e6befc03c433c3889d27b79da2bf46e829","created_at":"2026-08-02T16:38:32Z","updated_at":"2026-08-02T16:38:32Z","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-belle-helene"}