Upcoming Events

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A Louisiana Parlor:…

Sep 3 - Oct 11, 2015
This exhibition is in celebration of the acquisition of a superb Rococo Revival… more

Ashe Cultural Arts…

Sep 3 - Oct 4, 2015
Join us for Ashe to Amen: the Enduring Spirituality of People of African… more

Ashe Cultural Arts…

Sep 3 - Oct 4, 2015
Join us for Ashe to Amen: the Enduring Spirituality of People of African… more

Jazz in the Park

Sep 3 - Oct 29, 2015
Jazz in the Park returns for eight straight weeks this fall,  with a… more

Ladies Night

Sep 3 - 24, 2015
Join us every Thursday night for Ladies Night. more

Langlois Girls Night…

Sep 3 - 3, 2015
Bring your friends to Langlois on Thursdays or Fridays this summer for girls'… more

Legendary Musicians…

Sep 3 - Dec 27, 2015
Join us at the Carver Theater for a Music Tribute honoring Legendary Musicians… more

Longue Vue House and…

Sep 3 - Oct 11, 2015
For the 10th Anniversary of the storm, Longue Vue will commemorate the revival… more

New Orleans Museum of…

Sep 3 - 7, 2015
Ten Years Gone brings together six artists whose work engages with the broad… more

NOBA Hosts…

Sep 3 - 26, 2015
The New Orleans Ballet Association (NOBA) in partnership with Chalmette… more

NOBA's tuition-free…

Sep 3 - 25, 2015
Beginning this weekend, the NORDC/NOBA Center for Dance, along with other NOBA… more

Ogden After Hours…

Sep 3 - 3, 2015
At only 29 years old, singer-songwriter Chase Gassaway has more musical… more

Southern Decadence…

Sep 3 - 7, 2015
Southern Decadence started  as a simple going-away party. As a top… more

Sweat, Stretch, Swim!…

Sep 3 - 17, 2015
W French Quarter, in partnership with The Sweat Social and lululemon athletica… more

The Historic New…

Sep 03, 2015 - Jan 09, 2016
The Historic New Orleans Collection marks the 10th anniversary of Hurricane… more

The Katrina Decade:…

Sep 03, 2015 - Jan 09, 2016
The Historic New Orleans Collection marks the 10th anniversary of Hurricane… more

The Sweat Social…

Sep 3 - Dec 20, 2015
Designed for wellness travelers visiting New Orleans, the Sweat Social offers… more

The Trio featuring…

Sep 3 - 24, 2015
Join us for The Trio featuring Johnny Vidacovich and Special Guests. more

Will Bernard &…

Sep 3 - 3, 2015
Join us for live entertainment  at the Maple Leaf Bar featuring Will… more

Yappy Hour in the…

Sep 3 - 24, 2015
Join us for  Yappy Hour in the Courtyard at Rare Form, to benefit the… more

A Louisiana Parlor:…

Sep 3 - Oct 11, 2015
This exhibition is in celebration of the acquisition of a superb Rococo Revival… 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