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Cecilia Vicuña: About…

Mar 30 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… more

David Hansen's Garden…

Mar 30, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Dividing the Estate

Mar 30 - Apr 15, 2017
The third regional premiere of our season is the winner of the Outer Critics… more

Heart of the House

Mar 30, 2017 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Jazz in the Park 1st…

Mar 30 - Apr 2, 2017
Join us for the 1st Annual Treme Crab Festival! Festival go-ers will experience… more

Lilith in Loa…

Mar 30, 2017
From Laurel Canyon to the West Village, Nashville to New Orleans, the LOA Bar… more

New Orleans Museum of…

Mar 30 - May 21, 2017
NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

New Orleans Museum of…

Mar 30 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

RAW: New Orleans =…

Mar 30 - 30, 2017
Join us @ RAW: New Orleans for a local creative explosion of film, fashion,… more

Senga Nengudi:…

Mar 30 - Jun 18, 2017
In 1975, artist Senga Nengudi began a series of sculptures, entitled R.S.V.P.,… more

SoFAB’s New Spring…

Mar 30 - Jun 1, 2017
The Southern Food and Beverage Museum (SoFAB) has just introduced its spring… more

Thursdays at Twilight…

Mar 30 - 30, 2017
This very popular series with an array of musicians and Mint Juleps will… more

Happier Hour Wine…

Mar 31 - Jun 30, 2017
Each week, we feature several wines from around the world along with small… more

Hogs for the Cause

Mar 31 - Apr 1, 2017
Join us for Hogs for the Cause, the nation’s premier fundraiser for… more

Jazz in the Park…

Mar 31 - 31, 2017
Join us for a fundraiser featuring two of the biggest names in jazz- Roy Ayers… more

New Orleans Opera…

Mar 31 - 31, 2017
Have a devil of a time with one of the most interesting stories ever told.… more

The Irish Cultural…

Mar 31, 2017 - Jan 22, 2027
Join us at the beautiful Irish Cultural Museum of New Orleans every Friday… more

Backyard Grooves

Apr 01, 2017 - Jan 10, 2026
In The Voodoo Garden, All Ages.   more

Double Dose

Apr 01, 2017 - Jan 10, 2026
ActionActionReaction and friends keep the dance floor energized with mixes of… more

New Orleans Spring…

Apr 1 - 2, 2017
New Orleans Spring Fiesta Association celebrates the cultural heritage… more

Cecilia Vicuña: About…

Mar 30 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… 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