Upcoming Events

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ARISE Academy Benefit…

Sep 22 - 22, 2014
ARISE Academy is partnering with Bayou Kayak for a fundraiser. Rent a… more

Irvin Mayfield's Jazz…

Sep 22 - 22, 2014
Join us at The Irvin Mayfield Jazz Playhouse at the Royal Sonesta Hotel for… more

Jon Cleary & the…

Sep 22 - 29, 2014
Join us for Jon Cleary & the Absolute Monster Gentlemen. more

Mark of the Feminine

Sep 22 - Oct 4, 2014
Curator Regine Basha's Mark of the Feminine is the first in a series of… more

New Orleans Fringe…

Sep 22 - Oct 15, 2014
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The Victory Belles…

Sep 22 - Nov 19, 2014
Noted for their close harmonies and synchronized dance steps, the Andrews… more

The Victory Belles…

Sep 22, 2014 - Jun 24, 2015
Noted for their close harmonies and synchronized dance steps, the Andrews… more

“Bites of Bywater”

Sep 23 - 24, 2014
Dishcrawl, a national start-up founded on the premise that communities can be… more

Family Yoga at Longue…

Sep 23 - 23, 2014
Mothers, fathers or caregivers and children 3 months to crawling can join in on… more

Irvin Mayfield Jazz…

Sep 23 - 23, 2014
Join us at The Irvin Mayfield Jazz Playhouse at the Royal Sonesta Hotel for… more

Kinder Garden:…

Sep 23 - 30, 2014
Play, learn and grow in this hands-on introduction to the world of gardens for… more

Kinder Garden:…

Sep 23 - 30, 2014
Play, learn and grow in this hands-on introduction to the world of gardens for… more

Maple Leaf Bar…

Sep 23 - 30, 2014
Join us for live entertainment featuring the Grammy Award winning ReBirth Brass… more

Standing in the…

Sep 23 - Nov 25, 2014
"Standing in the Shadows (no more)" is a series of narrative quilting… more

Standing in the…

Sep 23 - Nov 25, 2014
"Standing in the Shadows (No More)" is a series of narrative quilting… more

Trinity Artist Series…

Sep 23 - Oct 7, 2014
Join us for "Organ & Labyrinth" and candlelight with Albinas… more

Funk Monkey featuring…

Sep 24 - 24, 2014
Join us for Funk Monkey featuring members of Bonerama. more

Grammy Award-winning…

Sep 24 - 24, 2014
Join us at The Irvin Mayfield Jazz Playhouse at the Royal Sonesta Hotel for… more

Irvin Mayfield's Jazz…

Sep 24 - 24, 2014
Join us at The Irvin Mayfield Jazz Playhouse at the Royal Sonesta Hotel for… more

Pub Quiz

Sep 24 - 24, 2014
Test your knowledge of an array of topics, including World War II, at the… more

ARISE Academy Benefit…

Sep 22 - 22, 2014
ARISE Academy is partnering with Bayou Kayak for a fundraiser. Rent a… 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