{"id":5043,"slug":"crab-ravigote","title":"Crab ravigote","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["the meat of one boiled crab","a cup of Tartar sauce","a little Cayenne pepper","four Eastern crab shells","chopped parsley","pimento","chopped yolk of egg","chopped whites of egg","quartered lemon","parsley"],"ingredients_norm":["meat of boiled crab","tartar sauce","little cayenne pepper","eastern crab shell","parsley","pimento","egg yolk","egg white","lemon"],"steps":["Mix the meat of one boiled crab with a cup of Tartar sauce and a little Cayenne pepper.","With this fill four Eastern crab shells.","Sprinkle the tops with finely chopped parsley, then lay a band of pimento across the center, parallel this with chopped yolk of egg on one side, and with chopped whites on the other, and fringe the whole with chopped parsley.","Serve with quartered lemon and 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:w50:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"b1e16347b96a4fe37fd0c7f2f38cc4e699baf7b1329e26a7f6ebabd6e399f2c9","created_at":"2026-08-02T16:41:07Z","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-ravigote"}