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“Giants of Jazz: Art…

Sep 21 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

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Sep 21, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

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Sep 21, 2017 - Jan 08, 2026
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New Orleans Museum of…

Sep 21 - Oct 8, 2017
Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

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In celebration of beloved chef, civil rights activist, and art collector Leah… more

New Orleans Museum of…

Sep 21 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

The Historic New…

Sep 21 - Oct 21, 2017
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Sep 22 - 22, 2017
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Sep 22, 2017
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New Orleans Museum of…

Sep 22 - 22, 2017
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Sep 22, 2017 - Jul 24, 2026
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Sep 22, 2017 - Jan 22, 2027
Join us at the beautiful Irish Cultural Museum of New Orleans every Friday… more

9th Annual Douglas…

Sep 23 - 23, 2017
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All Souls Con

Sep 23 - 23, 2017
All Souls Con is a nonprofit convention celebrating Deborah Harkness‘s… more

Backyard Grooves

Sep 23, 2017 - Jan 10, 2026
In The Voodoo Garden, All Ages.   more

Dance Quarter…

Sep 23 - 23, 2017
Come witness one of India's beloved classical dance forms which is ambassador… more

“Giants of Jazz: Art…

Sep 21 - 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