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“Giants of Jazz: Art…

May 26 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

BB's Stage Door…

May 26 - Jun 25, 2017
The Harlem Renaissance of the 1920s and 1930s comes to life in this three-time… more

Beyond the Canvas:…

May 26 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

Cecilia Vicuña: About…

May 26 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… more

Celebrate National…

May 26 - 28, 2017
Trinity, known for its imaginative cuisine, creative cocktails and bustling… more

Chicken on the Bone…

May 26 - Dec 6, 2017
Want to enjoy some nightlife? No trip to New Orleans is complete if you have… more

David Hansen's Garden…

May 26, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Happier Hour Wine…

May 26 - Jun 30, 2017
Each week, we feature several wines from around the world along with small… more

Mercedes Benz…

May 26 - 28, 2017
The  8th Annual  Bayou Country Super Fest is coming to the Mercedes… more

New Orleans Greek…

May 26 - 28, 2017
Every year descendents of one of the Western world's oldest cultures celebrate… more

New Orleans Museum of…

May 26 - Oct 8, 2017
Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

New Orleans Museum of…

May 26 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

New Orleans Museum of…

May 26 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

Newcomb Art Museum -…

May 26 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

Senga Nengudi:…

May 26 - Jun 18, 2017
In 1975, artist Senga Nengudi began a series of sculptures, entitled R.S.V.P.,… more

Stoned vs Drunk vs…

May 26, 2017 - Jul 24, 2026
Join us at the New Movement for a stand -up comedy challenge. Also, enjoy… more

The Georgian…

May 26 - Oct 16, 2017
For more than a century, a King George sat on the British throne. The Georgian… more

The Historic New…

May 26 - Oct 21, 2017
The Historic New Orleans Collection's Laura Simon Nelson Galleries for… more

The Irish Cultural…

May 26, 2017 - Jan 22, 2027
Join us at the beautiful Irish Cultural Museum of New Orleans every Friday… more

The Maison presents -…

May 26 - 26, 2017
Join us for some live music featuring Soul Company + RNR Music Group! more

“Giants of Jazz: Art…

May 26 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more
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Arnaud's Crabmeat Prentiss

This Specialty may also be offered as a dip served with croutons or crackers

Ingredients:

• Small Baguette of French bread
• ¼ cup unsalted butter
• 1 cup finally chopped onion
• ½ cup finely chopped celery
• ½ cup finely chopped green bell pepper
• 1 small clove garlic, very finely chopped
• 1 pound cream cheese, at room temperature
• 1 cup sour cream
• 1 pound jumbo lump crabmeat, picked over and all bits of shell and
   cartilage removed
• 2 teaspoons Creole seasoning
• 2 green onions, white and green parts, thinly sliced
• ¼ cup finely chopped fresh parsley
• ½ cup grated parmesan cheese
• 1 cup grated Swiss cheese
• Parsley sprigs, for garnish

Preheat the oven to 350 degrees. To make the croutons, slice the baguette into ¼-inch rounds. Arrange the slices on a baking sheet and toast just until pale golden. Turn and brush the other side lightly with olive oil, toast again until golden and set aside.

In a large saucepan, melt the butter over medium-low heat. Add and sauté the onion, celery and bell pepper until translucent and 7 minutes. Add the garlic and cook for a minute or two, until tender but not browned. Add the cream cheese and sour cream and stir constantly until the cream cheese melts and the mixture comes to a simmer. Gently stir in the crabmeat, reduce the heat to very low and simmer for 3 minutes.

Add the Creole seasoning, green onions, parsley, Parmesan and Swiss cheese. Stir together to blend and bring to a boil, then remove from heat.

Divide the mixture among individual ramekins or shallow serving dishes and place on plate with several croutons alongside each one, for scooping. Garnish with the parsley sprigs and serve hot.

Serves 8

 

Arnaud's Crab Prentiss