{"id":6297,"slug":"stuffed-eggs-with-crab-meat","title":"Stuffed eggs with crab meat","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some hard-boiled eggs","fine-chopped crab meat","a very thick mayonnaise","a little chopped parsley"],"ingredients_norm":["hard boiled egg","fine chopped crab meat","thick mayonnaise","little chopped parsley"],"steps":["Cut in two some hard-boiled eggs and remove the yolks.","Fill the whites with fine-chopped crab meat mixed with a very thick mayonnaise.","Chop the yolks and mix with a little chopped parsley, and sprinkle over the eggs.","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:w127:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"7b637b4644c6a7b6eeb0b102ea2bd8e803325cdba3182b9395e2dfa4844ffd99","created_at":"2026-08-02T16:50:21Z","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/stuffed-eggs-with-crab-meat"}