Upcoming Events

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ESSENCE Festival…

Jul 2 - 2, 2015
The 2015 #BRINGTHELOVE Citywide Day of Service in New Orleans! Join… more

ESSENCE Music Festival

Jul 2 - 5, 2015
The ultimate party weekend is highlighted by performances from a variety of… more

Langlois Girls Night…

Jul 2 - Sep 3, 2015
Bring your friends to Langlois on Thursdays or Fridays this summer for girls'… more

LIVE IMPROV WITH NOLA…

Jul 2 - 30, 2015
Improv Comedy with NOLA ComedySportz is great for all ages. The audience of a… more

NASA Week to Blast…

Jul 2 - 5, 2015
Audubon Aquarium of the Americas will host a week of space exploration… more

New Orleans Museum of…

Jul 2 - Sep 7, 2015
Ten Years Gone brings together six artists whose work engages with the broad… more

Octavia Art Gallery -…

Jul 2 - 3, 2015
This summer, Octavia Art Gallery is pleased to present new works by Cuban based… more

Ogden After Hours…

Jul 2 - 2, 2015
Join us for Ogden After Hours for Alvin Youngblood Hart. more

The Foundation…

Jul 2 - 3, 2015
The Foundation Gallery is thrilled to present Sea and Soil a group exhibition… more

Yappy Hour in the…

Jul 2 - 30, 2015
Join us for  Yappy Hour in the Courtyard at Rare Form, to benefit the… more

Friday Nights at NOMA

Jul 3 - 3, 2015
Every Friday evening, come to the museum for activities and entertainment.… more

Purchased Lives: New…

Jul 3 - 18, 2015
The Historic New Orleans Collection's newest exhibition, "Purchased… more

Red, White, and…

Jul 3 - 5, 2015
In a most unusual salute to Independence Day, Audubon Butterfly Garden and… more

Ashe Cultural Arts…

Jul 4 - 4, 2015
Ashé Cultural Arts Center proudly presents the 15th Annual Maafa… more

Go 4th On The River

Jul 4 - 4, 2015
The Go 4th on the River Dueling Barges Fireworks Extravaganza is the annual… more

Saturday Farmers…

Jul 4 - Dec 26, 2015
We are excited to announce the Saturday Farmers Market at the French Market!… more

St. Bernard Salutes…

Jul 4 - 4, 2015
The St. Bernard Salutes America Committee will host the 31st Annual Celebration… more

The Makeup & Martini…

Jul 4 - 4, 2015
Join us for the 3rd Annual Beauty and Entertainment event The Makeup &… more

Tai Chi/Chi Kung

Jul 6 - 6, 2015
NOMA, in collaboration with the East Jefferson Wellness Center offers wellness… more

LIVE BAND KARAOKE…

Jul 7 - 28, 2015
Rock out on stage with Mixed Nuts as your band! All ages and free each Tuesday… more

ESSENCE Festival…

Jul 2 - 2, 2015
The 2015 #BRINGTHELOVE Citywide Day of Service in New Orleans! Join… 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