{"id":4729,"slug":"crab-meat-suzette","title":"Crab meat, Suzette.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Four good-sized potatoes","The meat of one crab prepared in cream","Some grated Parmesan or Swiss cheese","Parsley in branches (for garnish)","Quartered lemons (for garnish)"],"ingredients_norm":["sized potato","meat of crab prepared in cream","parmesan or swiss cheese","parsley in branch","lemon"],"steps":["Bake four good-sized potatoes, and cut off one side like the cover of a box.","Scoop the insides out with a spoon, and fill with the meat of one crab prepared in cream.","Sprinkle some grated Parmesan or Swiss cheese on top, and bake in oven until nice and brown.","Serve on napkins, garnished with parsley in branches 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:w31:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"338df4badc931135eb78b3671cb1adfe2cb7eba25a5197fbcddf73ef70b58c0c","created_at":"2026-08-02T16:38:32Z","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-suzette"}