Upcoming Events

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30 Americans

Apr 24 - Jun 15, 2014
30 Americans showcases works by many of the most important African American… more

Bootsy Collins

Apr 24 - 24, 2014
 Founding father of funk Bootsy Collins funks up The Joy Theater during… more

Crescent City…

Apr 24 - 24, 2014

Jazz in the Park

Apr 24 - Jun 5, 2014
The People United for Armstrong Park (PUfAP) is thrilled to unveil the lineup… more

Ogden After Hours-…

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

Slightly Stoopid

Apr 24 - 24, 2014
 Slightly Stoopid will be bringing their signature San Diego vibe to New… more

Slightly Stoopid with…

Apr 24 - 24, 2014
While it’s a rare commodity for a band to tour as consistently as… more

The Andrews Brothers

Apr 24 - 26, 2014
Mistaken identities, madcap comedy, romance and miscal treasures fill this… more

Zurich Classic

Apr 24 - 27, 2014
Golf fans will have a chance to support regional children's charities while… more

Brass & Glass

Apr 25 - 25, 2014
Join us for the third annual Brass & Glass the first weekend of Jazz Fest!… more

New Orleans Jazz &…

Apr 25 - May 5, 2014
Jazz Fest is the celebration of the unique culture and heritage of New Orleans… more

PINTS & PLAYS

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

Audubon Aquarium of…

Apr 26 - 26, 2014
Audubon Aquarium will host Party for the Planet, with events including live… more

Flowtribe

Apr 26 - 26, 2014
Straight out of New Orleans and into your ear-holes, Flow Tribe brings the… more

Historic Saturday…

Apr 26 - Nov 22, 2014
One of the keys to understanding NOLA’s past, present, and future is to… more

MOGWAI + Majeure

Apr 26 - 26, 2014
Must be 18 or older with Proper ID MOGWAI plus Majeure DATE: Saturday, April… more

Neighborhood Pet…

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

Shamarr Fest at…

Apr 26 - 26, 2014
 A new and powerful addition to post-Jazz Fest revelry, Shamarr Fest… more

An Evening with The…

Apr 27 - 27, 2014
Gospel/Blues/Rock supergroup The Word features John Medeski (Medeski Martin… more

Early Modern Faces: …

Apr 27 - Jun 29, 2014
This exhibition brings together nearly ninety Old Master paintings and prints… more

30 Americans

Apr 24 - Jun 15, 2014
30 Americans showcases works by many of the most important African American… 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