Upcoming Events

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Gospel Music Festival

Jul 29 - 31, 2015
Join us for48th Annual Gospel Music Workshop of America!     … more

New Orleans Museum of…

Jul 29 - Sep 7, 2015
Ten Years Gone brings together six artists whose work engages with the broad… more

Smoothie King Center…

Jul 29 - 29, 2015
Premier Productions announces the launch of the all-new worship tour, OUTCRY… more

The Sweat Social…

Jul 29 - Dec 20, 2015
Designed for wellness travelers visiting New Orleans, the Sweat Social offers… more

15th Annual Satchmo…

Jul 30 - Aug 2, 2015
Celebrate our native son, Louis "Satchmo" Armstrong, at this free… more

Langlois Girls Night…

Jul 30 - Sep 3, 2015
Bring your friends to Langlois on Thursdays or Fridays this summer for girls'… more

Le Petit Theatre…

Jul 30 - 30, 2015
Save the date! Satchmo SummerFest will kick-off with a fundraiser to benefit… more

LIVE IMPROV WITH NOLA…

Jul 30 - 30, 2015
Improv Comedy with NOLA ComedySportz is great for all ages. The audience of a… more

Seanger Theater…

Jul 30 - 30, 2015
Hot on the heels of a remarkable year that included performing the smash hit… more

The Historic New…

Jul 30 - Aug 2, 2015
One of the premier decorative arts events in the country, the four-day program… more

Yappy Hour in the…

Jul 30 - 30, 2015
Join us for  Yappy Hour in the Courtyard at Rare Form, to benefit the… more

Anthony Bean…

Jul 31 - Aug 2, 2015
Experience over 80 youth giving an electrifying performance in tribute to the… more

Friday Nights at NOMA

Jul 31 - 31, 2015
Every Friday evening, come to the museum for activities and entertainment.… more

My Morning Jacket

Jul 31 - 31, 2015
My Morning Jacket has built a reputation as a group who consistently challenges… more

Saenger Theatre…

Jul 31 - 31, 2015
Atlanta rapper Future has earned a place at the genre's vanguard with his… more

Author to Reader Con…

Aug 1 - 1, 2015
Join us for  a FREE to the public book signing with 80+ authors. Parking… more

COOLinary New Orleans…

Aug 1 - 31, 2015
It is going to be a delicious summer!  During the month of August, enjoy… more

Hemispheres Cup -…

Aug 1 - 1, 2015
Two of the best rugby clubs in the world, the Saracens from England and the… more

Louisiana SPCA’s…

Aug 1 - 31, 2015
In memory of the 10th anniversary of Hurricane Katrina, the Louisiana SPCA is… more

Saturday Farmers…

Aug 1 - Dec 26, 2015
We are excited to announce the Saturday Farmers Market at the French Market!… more

Gospel Music Festival

Jul 29 - 31, 2015
Join us for48th Annual Gospel Music Workshop of America!     … more
OVG Guide Widget 1

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