Upcoming Events

|

"12 Days of…

Dec 18 - 19, 2014
There's holiday fun for the whole family in the historic Warehouse District… more

"Prospect.3: Notes…

Dec 18, 2014 - Jan 25, 2015
Prospect New Orleans, the International Contemporary Art Biennial,  will… more

“Dirty Dancing — The…

Dec 18 - 21, 2014
Dirty Dancing - The Classic Story On Stage is an unprecedented live experience,… more

Andrew Jackson: Hero…

Dec 18, 2014 - Mar 29, 2015
THNOC's exhibition tracks Jackson's rise from humble beginnings to immortality… more

Cafe Tasseology -…

Dec 18 - 18, 2014
New Orleans, Please join us in welcoming Sacred Woman brand to the world! Made… more

Celebration in the…

Dec 18, 2014 - Jan 03, 2015
City Park's annual holiday lighting exhibit and festival returns with one of… more

Christmas in the…

Dec 18, 2014 - Jan 01, 2015
Celebrate the season in New Orleans' historic Warehouse District with dazzling… more

Christmas New Orleans…

Dec 18 - 31, 2014
There's no place like New Orleans for the holidays during Christmas New Orleans… more

Christmas New Orleans…

Dec 18 - 18, 2014
Local choirs and New Orleans artists herald in the season with nightly… more

Holiday Home and…

Dec 18, 2014 - Jan 04, 2015
Visit the festively decorated residence and courtyard of General and Mrs. L.… more

NOMA & The NOLA…

Dec 18 - 21, 2014
In December, NOMA's iconic Great Hall will be transformed by The NOLA Project… more

Oak Alley…

Dec 18 - 24, 2014
Tour the historic grounds, Slavery at Oak Alley Exhibit, Civil War Exhibit and… more

Ogden After Hours…

Dec 18 - 18, 2014
Join us for Ogden After Hours featuring Roman Street. more

Tales of the Toddy

Dec 18 - 18, 2014
The holidays are upon us once again, and nothing goes better with all the good… more

The Trio featuring…

Dec 18 - 18, 2014
Join us for The Trio featuring Johnny Vidacovich, Chris Severin, Nicholas… more

"The Victory Belles…

Dec 19 - 19, 2014
Our popular, charming vocal trio is in a holiday mood! Come jingle all the way… more

Music at the Mint…

Dec 19 - 19, 2014
Phil DeGruy, inventor of the Guitarp, combines virtuosity with hilarious… more

Royal Teddy Bear Tea…

Dec 19 - 22, 2014
Little Princes & Princesses are crowned as they enter into our Magical… more

The Irish House…

Dec 19 - 20, 2014
Get ready for a fantastic and magical music performances by The Louisiana… more

"12 Days of…

Dec 20 - 23, 2014
There's holiday fun for the whole family in the historic Warehouse District… more

"12 Days of…

Dec 18 - 19, 2014
There's holiday fun for the whole family in the historic Warehouse District… 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