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“Giants of Jazz: Art…

Nov 20 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

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Nov 20, 2017 - Jul 03, 2027
Turn New Orleans into a giant game board with this fun scavenger hunt… more

David Hansen's Garden…

Nov 20, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

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Nov 20 - Dec 29, 2017
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East of the…

Nov 20, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

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OKC Thunder @ New…

Nov 20 - 20, 2017
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Nov 20, 2017
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Nov 21 - 21, 2017
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East of the…

Nov 21, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

Le Meridien Presents…

Nov 21 - 25, 2017
Le Méridien New Orleans presents a gourmet burger pop-up bar in LMNO… more

Singer/Songerwriter…

Nov 21, 2017 - Jan 06, 2026
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Nov 22 - 22, 2017
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Nov 22 - Dec 27, 2017
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Nov 23, 2017 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Le Meridien Hotel…

Nov 23 - 23, 2017
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Lilith in Loa…

Nov 23, 2017
From Laurel Canyon to the West Village, Nashville to New Orleans, the LOA Bar… more

2017 Battle of the…

Nov 24 - 24, 2017
The Bayou Classic is more than a football game. This annual event is one of the… more

“Giants of Jazz: Art…

Nov 20 - 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