Upcoming Events

|

All-Star Weekend…

Feb 19 - 19, 2017
Join us for the All Star Weekend GRAND FINALE party with 2 Chainz, Allen… more

CANO & PhotoNOLA…

Feb 19 - 28, 2017
CANO is proud to announce our first photography exhibition in conjunction with… more

Green Wave Community…

Feb 19 - 19, 2017
The Green Wave Community Market brings sustainably grown and locally sourced… more

International House…

Feb 19 - 27, 2017
To many, Mardi Gras means purple, green and gold blinking beads and kegs of… more

Joe Krown Trio +…

Feb 19 - 26, 2017
Join us for the  Joe Krown Trio  plus Seither's Seafood Crawfish Boil. more

Mountain Dew All-Star…

Feb 19 - 19, 2017
DEW will use NBA All-Star 2017 as its tip-off for The Courtside Project, a… more

NBA All-star ‘Erster…

Feb 19 - 19, 2017
On Sunday, February 19th, in celebration of the NBA All-Star Game,… more

NBA All-Star Game…

Feb 19 - 19, 2017
The stars are coming to New Orleans on February 17-19, 2017 when the NBA stages… more

New Orleans Museum of…

Feb 19 - May 21, 2017
NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

October @ The Front

Feb 19, 2017
Lemon Lovers features Alanah Luger-Guillaume and Rebecca Spangenthal as they… more

Red Clay Soul…

Feb 19 - 19, 2017
Round 2 from Red Clay Soul happens on Sunday during All Star Weekend! View the… more

Second FRIDAY…

Feb 19 - Mar 4, 2017
'New Work by Max Seckel & Bruce Drinnon'. exhibition dates: February 10 -… more

David Hansen's Garden…

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

Horses, Hops and Cops

Feb 20 - 20, 2017
MEET THE CLYDESDALES! Horses, Hops and Cops is an annual fundraiser produced… more

Monday Blues

Feb 20, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

New Orleans Museum of…

Feb 20 - 20, 2017
In conjunction with the opening of the New Orleans Museum of Art's (NOMA) … more

Special!! BOMBAZO…

Feb 20 - 20, 2017
Join us for Master Dancer and Puerto Rican Native, Miteri Tucker Concepcion… more

The Irish House…

Feb 20, 2017
This is the Biggest Irish Music Session in the south. On a Night you will see… more

The Maison Presents -…

Feb 20 - Jul 31, 2017
The Royal Roses grew out of the rich resurgence that traditional jazz is seeing… more

The Porter Trio…

Feb 20 - 20, 2017
Join us for live music featuring The Porter Trio featuring George Porter Jr,… more

All-Star Weekend…

Feb 19 - 19, 2017
Join us for the All Star Weekend GRAND FINALE party with 2 Chainz, Allen… 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