{"id":4875,"slug":"crab-portola","title":"Crab, Portola","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["boiled crab meat","hearts of lettuce","a whole sweet red pimento","tarragon vinegar","olive oil","salt","fresh-ground pepper"],"ingredients_norm":["boiled crab meat","hearts of lettuce","whole sweet red pimento","tarragon vinegar","olive oil","salt","fresh ground pepper"],"steps":["Remove the boiled crab meat from the shell, taking care to keep as entire as possible.","On a salad plate arrange hearts of lettuce, cut into eighths.","On the lettuce lay a whole sweet red pimento, using the canned ones which come ready for use.","On top of the pepper place three spoonfuls of crab meat.","Cover all with French dressing made with tarragon vinegar, using one spoonful to three of olive oil; seasoned with salt and some fresh-ground pepper."],"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:w40:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8e2d695b1d0c20a56aab56215028636bf84fd817a10bb318c6ba6f39e6448410","created_at":"2026-08-02T16:40:36Z","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-portola"}