Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "c332112097e44772b9aaf8134b827769",
    "updated": "2025-04-23T10:48:12.994Z",
    "title": "Crab Cake Eggs Benedict",
    "subtitle": "Keto Option",
    "description": "",
    "ingredients": [
      {
        "section": "crab cakes",
        "ingredients": [
          "canned lump crabmeat",
          "mayonnaise, homemade or store-bought",
          "powdered parmesan cheese (or 2 tablespoons coconut flour if dairy-free)",
          "eggs",
          "seafood seasoning",
          "lard or coconut oil, for frying"
        ]
      },
      {
        "section": "poached eggs",
        "ingredients": [
          "eggs",
          "hollandaise, for serving"
        ]
      }
    ],
    "instructions": [
      "1. Prepare the crab cakes: Combine all ingredients, except the lard or coconut oil, in a large bowl and mix thoroughly.",
      "Heat the lard or coconut oil in a large skillet over medium-high heat.",
      "Using a spoon, drop 2-tablespoon portions of the crab mixture into the hot skillet, forming 8 small cakes.",
      "Cook for approximately 2 minutes per side, or until golden brown.",
      "2. Prepare the poached eggs: Fill a large saucepan with about 4 inches of water and bring to a gentle simmer.",
      "Create a gentle swirl in the water and carefully crack the eggs into the simmering water.",
      "Cook until the egg whites are set and the yolks remain soft and runny.  Cook in two batches if necessary to prevent overcrowding.",
      "3. To assemble, place two crab cakes on each plate. Top each crab cake with a poached egg and a drizzle of hollandaise sauce.",
      "4. Store leftover crab cakes and poached eggs separately in airtight containers in the refrigerator for up to 3 days. Store leftover hollandaise sauce in a covered jar in the refrigerator for up to 5 days.",
      "Reheat crab cakes in a lightly oiled skillet over medium heat for one to two minutes per side, or until heated through. Reheat poached eggs in simmering water for about 1 minute, or until warmed through. Reheat hollandaise gently."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]