{"id":5031,"slug":"crab-salad-louis","title":"Crab salad, Louis.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["lettuce","crab meat","hard-boiled eggs","chives","French dressing","Chili sauce","mayonnaise","salt","pepper","Worcestershire sauce"],"ingredients_norm":["lettuce","crab meat","hard boiled egg","chive","french dressing","chili sauce","mayonnaise","salt","pepper","worcestershire sauce"],"steps":["Arrange lettuce leaves around the inside of a salad bowl, with a few sliced leaves on the bottom.","Put crab meat on top of the sliced leaves.","Add a few sliced hard-boiled eggs and sliced chives on top of the crab meat.","In another bowl mix one-half cup of French dressing with one-half cup of Chili sauce, two spoonfuls of mayonnaise, salt, pepper, and one teaspoonful of Worcestershire sauce.","Pour over the salad, and serve very cold."],"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:w49:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"90c6053ab6be299d86194786a15edc2713595faafbcaaab985f133ceccba7fb4","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-salad-louis"}