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"Mysterious…

Oct 24 - 24, 2014
You are invited to the Mysterious Wisterias Plantation for an evening of music… more

31st Annual Halloween…

Oct 24 - 26, 2014
Join us for the 31st annual Halloween New Orleans, a weekend-long LGBT… more

American Fanfare

Oct 24 - 24, 2014
Guest conductor Jo Ann Falletta leads the LPO in an all-American program… more

Boo at the Zoo…

Oct 24 - 25, 2014
Bring your little ghosts and goblins to Boo at the Zoo Presented by Bryan… more

Bucktober Fridays

Oct 24 - 31, 2014
Every Friday in October, Deanie's Seafood Restaurant delivers live music and… more

Fore! Kids Foundation…

Oct 24 - 24, 2014
The Fore! Kids Foundation has raised money to fund children's service… more

Friday Nights at NOMA

Oct 24 - 24, 2014
Every Friday night, visit NOMA for art activities and a variety of activities… more

Ghosts in the Oaks

Oct 24 - 25, 2014
This family friendly event takes place in the Carousel Gardens Amusement Park… more

Greater Baton Rouge…

Oct 24 - Nov 2, 2014
Carnival rides, food, music, kids' activities, animal shows, games, exhibits. more

Irene Sage

Oct 24 - 24, 2014
 Singer Irene Sage has been composing and performing original rock music… more

National WWII Museum…

Oct 24 - 26, 2014
Get an up close look at some of World War II's most famous planes and talk to… more

NORDC Movies in the…

Oct 24 - 24, 2014
Join us for NORDC Movies in the Park screening of "Monsters,… more

Opening Party for…

Oct 24 - 24, 2014
Join us for the Prospect 3 Opening Celebration for cocktails, dinner, and… more

Roland Guerin Band

Oct 24 - 24, 2014
Join us at the Maple Leaf Bar  for Roland Guerin Band … more

Sacred to the Memory…

Oct 24 - Nov 17, 2014
Showcasing both the historic Hermann-Grima House museum and St. Louis Cemetery… more

Southern Rep presents…

Oct 24 - Nov 2, 2014
In a remote cabin deep in the woods, an old crone spins a spellbinding tale… more

The Civic Theatre…

Oct 24 - 25, 2014
Join us for legendary pop music artist and composer Gino Vannelli, for an… more

The End is Near: The…

Oct 24 - 25, 2014
The House of Shock Haunted House and Halloween Festival launches its final… more

THE GUANTÁNAMO PUBLIC…

Oct 24 - 30, 2014
This traveling exhibit examines the history of the U.S. naval base in… more

The Mysterious…

Oct 24 - Nov 23, 2014
You are invited to the Mysterious Wisterias Plantation for an evening of music… more

"Mysterious…

Oct 24 - 24, 2014
You are invited to the Mysterious Wisterias Plantation for an evening of music… more
OVG Guide Widget 1

Crab Cakes

Recipe Provided by the Four Points by Sheraton French Quarter

Ingredients:

• 1 1/4 teaspoons salt
• 1/4 cup heavy cream
• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 1/2 cup finely chopped yellow onions
• 1/4 cup small diced red bell peppers
• 1 tablespoon chopped garlic
• 1 pound lump crabmeat,
• 2.5oz Lea & Perrins
• 2 tablespoons finely chopped parsley
• 3 tablespoons Creole mustard
• 2 tablespoons fresh lemon juice
• 3/4 cup bread crumbs
• 1/4 cup all-purpose flour
• 1 large egg
• Remoulade Sauce,

Directions:

In a small, heavy saucepan, place the potatoes, 1/2 teaspoon of the salt and enough water to cover by 1 inch. Bring to a boil. Reduce the heat to medium-low and simmer and until the potatoes are fork tender, about 15 minutes. Remove from the heat and drain in a colander.
Return the potatoes to the saucepan. Add the cream, butter and the remaining 1/4 teaspoon salt. With the heat on medium-low, mash until well blended, about 2 minutes. Remove from the heat and let cool.

In a medium sauté pan heat the olive oil over medium-high heat. Add the onions and peppers, and sauté until soft, about 3 minutes. Add the garlic and sauté for 1 minute. Remove the pan from the heat and let cool.

In a bowl, combine the mashed potatoes, cooked vegetables, crab meat, Lea & Perrins, parsley, Creole mustard, egg, heavy cream,
2 tablespoons lemon juice and remaining 1/2 teaspoon salt. Mix to incorporate with bread crumbs.

Dip in the egg wash, letting the excess drip off, then dredge in the seasoned bread crumbs, covering both sides completely. Set aside on a baking sheet to bread the remaining mixture.

In a large, heavy skillet, heat 2 tablespoons olive oil over high heat. Carefully add the cakes to the pan being careful not to overcrowd, and cook until golden brown, 3 to 4 minutes per side. Remove the cakes from the pan and drain on a paper-lined plate. Serve immediately with Remoulade sauce.

Ingredients for three cakes

 

Four Points FQ Crab Cakes