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"Prospect.3: Notes…

Nov 27, 2014 - Jan 25, 2015
Prospect New Orleans, the International Contemporary Art Biennial,  will… more

Andrew Jackson: Hero…

Nov 27, 2014 - Mar 29, 2015
THNOC's exhibition tracks Jackson's rise from humble beginnings to immortality… more

The Hotel Modern…

Nov 27 - 27, 2014
Gather for brunch at Tivoli & Lee this Thanksgiving Day! Executive Chef… more

The Victory Belles…

Nov 27, 2014 - Jun 24, 2015
Noted for their close harmonies and synchronized dance steps, the Andrews… more

The Victory Belles…

Nov 27 - Dec 28, 2014
Our popular, charming vocal trio is in a holiday mood! Come jingle all the way… more

Turkey Day Race 5…

Nov 27 - 27, 2014

"The Victory Belles…

Nov 28 - 28, 2014
Our popular, charming vocal trio is in a holiday mood! Come jingle all the way… more

2014 Battle of the…

Nov 28 - 28, 2014
The Bayou Classic is more than a football game. This annual event is one of the… more

An Evening of…

Nov 28 - 28, 2014
Join us for an evening of elegance with Lalah Hathaway, Najee, and Kindred The… more

Celebration in the…

Nov 28, 2014 - Jan 03, 2015
City Park's annual holiday lighting exhibit and festival returns with one of… more

ThinkerKids Holiday…

Nov 28 - 28, 2014
Come explore science, technology, art and math with us at ThinkerKids Holiday… more

"The Victory Belles…

Nov 29 - 29, 2014
Our popular, charming vocal trio is in a holiday mood! Come jingle all the way… more

Bayou Classic

Nov 29 - 29, 2014
The 41st Annual Bayou Classic will take place in the Dome on Saturday, November… more

"The Victory Belles…

Nov 30 - 30, 2014
Our popular, charming vocal trio is in a holiday mood! Come jingle all the way… more

"The Victory Belles…

Nov 30 - 30, 2014
Our popular, charming vocal trio is in a holiday mood! Come jingle all the way… more

300 Riderz Horse…

Nov 30 - 30, 2014
Bayou Classic weekend the city of New Orleans will witness its biggest trail… more

Kirk Franklin…

Nov 30 - 30, 2014
Raise the roof Sunday mornings with brunch featuring the explosive energy of… more

Teddy Bear Tea

Nov 30 - Dec 21, 2014
Teddy Bear Tea returns to The Roosevelt, inviting everyone to celebrate the… more

Christmas in the…

Dec 01, 2014 - Jan 01, 2015
Celebrate the season in New Orleans' historic Warehouse District with dazzling… more

Christmas New Orleans…

Dec 1 - 31, 2014
There's no place like New Orleans for the holidays during Christmas New Orleans… more

"Prospect.3: Notes…

Nov 27, 2014 - Jan 25, 2015
Prospect New Orleans, the International Contemporary Art Biennial,  will… 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