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Adventures in Dance…

Jul 24 - 25, 2014
WHO: In partnership with the New Orleans Recreation Development Commission,… more

Anthony Bean…

Jul 24 - 27, 2014
The Anthony Bean Community Theater/NORDC Summer Youth Program presents over 75… more

Entergy IMAX Theatre…

Jul 24 - Aug 21, 2014
Entergy IMAX Theatre and 3D Entertainment Distribution invite audiences on an… more

JPAS Summer Musical…

Jul 24 - Aug 3, 2014
  THOROUGHLY MODERN MILLIE JR., based on the zany musical that has taken… more

Ogden After Hours-…

Jul 24 - 24, 2014
Ogden After Hours is the place to go on Thursday nights to to hear Southern… more

Open Mic Night at…

Jul 24 - Aug 28, 2014
This summer, Thursday nights at Hard Rock New Orleans are open to local… more

"Toasts & Tiki-Tails"

Jul 25 - 25, 2014
"Toasts & Tiki-Tails" will be held at the NO Fleas Market during… more

2014 Youth Musical…

Jul 25 - 27, 2014
SEUSSICAL JR. Transports audiences from the Jungle of Nool to the Circus… more

AMERICAN IDOL LIVE…

Jul 25 - 25, 2014
Fans of the hit series can see this season's talented Top Ten Finalists live… more

Bricks in the Wall -…

Jul 25 - 25, 2014
The most spectacular, mind blowing & longest performing Pink Floyd Tribute… more

Le Petit Theatre…

Jul 25 - 25, 2014
- Le Petit Theatre du Vieux Carré will present an encore production of… more

New Orleans Museum of…

Jul 25 - 25, 2014
Chefs of the Ralph Brennan Restaurant Group look forward to demonstrating their… more

PINTS & PLAYS

Jul 25 - Nov 25, 2014
PINTS & PLAYS is a monthly play reading in the true spirit of New Orleans. … more

Steinbeck: The Art of…

Jul 25 - 25, 2014
An opening reception for Steinbeck: The Art of Fiction will be held from 6 to 9… more

Avita's World…

Jul 26 - 26, 2014
World Hepatitis Day is part of Avita's campaign to rase awareness about… more

Jump, Jive & Wail:…

Jul 26 - 27, 2014
The Stage Door Canteen's Big Easy award winning hit show Jump, Jive & Wail… more

Le Petit Theatre…

Jul 26 - 26, 2014
- Le Petit Theatre du Vieux Carré will present an encore production of… more

Neighborhood Pet…

Jul 26 - 26, 2014
Neighborhood Pet Adoption & Bake Sale, sponsored by the LA/SPCA will be… more

The Historic New…

Jul 26 - 26, 2014
Join us for a screening of "Hush...Hush, Sweet Charlotte" (1964),… more

Theater Nuts and Bolts

Jul 26 - 26, 2014
Theatre Nuts And Bolts is a two hour workshop that offers the basics of… more

Adventures in Dance…

Jul 24 - 25, 2014
WHO: In partnership with the New Orleans Recreation Development Commission,… 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