{"id":4511,"slug":"crab-salad","title":"Crab salad","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["the flakes of a crab","salt","pepper","a spoonful of mayonnaise","a few leaves of lettuce","mayonnaise","a hard-boiled egg","two fillets of anchovies","one green olive"],"ingredients_norm":["flakes of crab","salt","pepper","mayonnaise","few leaves of lettuce","hard boiled egg","anchovy","green olive"],"steps":["Season the flakes of a crab with salt and pepper, add a spoonful of mayonnaise, and mix.","Put a few leaves of lettuce around the inside of a salad bowl, put the crab in the center, cover with mayonnaise, and garnish with a hard-boiled egg cut in four, two fillets of anchovies, and one green olive."],"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:w16:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"192719fd6a1ff8b83431f5498e6467e498bf195b606160983c88f5677c303e99","created_at":"2026-08-02T16:37:02Z","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-salad"}